Chicken Tikka Masala

Instructions

1. 1

   In a large bowl, combine 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces, with 1 cup plain yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon chili powder, and salt to taste. Marinate the chicken for at least 30 minutes or overnight in the refrigerator for deeper flavor.

2. 2

   Preheat your broiler and thread the marinated chicken onto skewers or place it on a foil-lined baking sheet. Broil the chicken 6 inches from the heat for 10–12 minutes, turning once, until lightly charred in spots and cooked through.

3. 3

   While the chicken is broiling, melt 2 tablespoons butter in a large skillet over medium heat. Add 1 large finely diced onion and cook for 8–10 minutes until it is deeply golden and caramelized, building a flavor foundation.

4. 4

   Add 4 minced cloves of garlic, 1 tablespoon freshly grated ginger, and the remaining spices (1 teaspoon garam masala, ½ teaspoon cumin) to the skillet; cook for 2 minutes until very fragrant. Then, add 1 can (28 oz) crushed tomatoes and 1 tablespoon sugar; simmer for 10 minutes until the sauce thickens and the oil separates slightly.

5. 5

   Stir in 1 cup heavy cream and let the sauce simmer for an additional 5 minutes. Once the chicken is done broiling, add it to the sauce and simmer gently for another 5 minutes to combine the flavors.

6. 6

   Season the dish with salt and adjust the cream and spices to taste. Serve the Chicken Tikka Masala over basmati rice with naan and a scatter of fresh cilantro for garnish.