Chicken Tikka Masala

Ingredients

• 🍗500 g boneless, skinless chicken thighs
• 🍦200 g full-fat Greek yogurt
• 🌶️2 tsp garam masala
• 🌿1 tsp ground cumin
• 🍃1 tsp ground coriander
• 🟠½ tsp turmeric powder
• 🧅1 onion, chopped
• 🧄3 cloves garlic, minced
• 🍠1 inch ginger, grated
• 🍅400 g canned crushed tomatoes
• 🥛150 ml heavy cream
• 🌻2 tbsp vegetable oil
• 🧂 salt and black pepper, to taste
• 🌿¼ cup fresh cilantro, chopped, for garnish

Method

1. 1Cut chicken into 1-inch pieces. In a bowl, combine chicken with yogurt, 1 tsp garam masala, cumin, coriander, turmeric, salt, and pepper. Marinate for at least 20 minutes, or ideally 2-4 hours in the fridge.
2. 2Heat vegetable oil in a large skillet or pot over medium-high heat. Add marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
3. 3In the same skillet, add a little more oil if needed. Sauté chopped onion until softened and lightly golden, about 5 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
4. 4Stir in crushed tomatoes and the remaining 1 tsp garam masala. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld.
5. 5Return the cooked chicken to the sauce. Stir in the heavy cream and cook for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Season with additional salt and pepper if needed.
6. 6Garnish with fresh chopped cilantro before serving.