Chicken Tikka Masala

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain full-fat yogurt
• 1 tbsp grated garlic
• 1 tbsp grated ginger
• 2 tsp garam masala, divided
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp fine sea salt, divided
• 2 tbsp neutral oil, divided
• 1 medium yellow onion, finely diced
• 1 tbsp tomato paste
• 1 can (15 oz) crushed tomatoes
• 1 tsp Kashmiri chili powder
• 3/4 cup heavy cream
• 2 tbsp unsalted butter
• Fresh cilantro and cooked basmati rice, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Combine the chicken with yogurt, garlic, ginger, one teaspoon garam masala, cumin, turmeric, and half the salt, coating every piece before chilling for at least one hour.
2. Step 2.Heat a heavy skillet over high heat with one tablespoon oil, then sear the marinated chicken in uncrowded batches until dark charred patches develop on several sides.
3. Step 3.Transfer the browned chicken to a clean plate; it may remain slightly underdone because it will finish safely while simmering later in the prepared masala sauce.
4. Step 4.Lower the heat to medium, add the remaining oil and onion, and cook slowly until deeply golden before stirring in tomato paste, chili powder, and remaining garam masala.
5. Step 5.Pour in the crushed tomatoes, scrape the flavorful browned residue from the skillet, and simmer uncovered until the sauce thickens and loses its raw tomato aroma.
6. Step 6.Blend the sauce carefully until smooth if desired, return it to gentle heat, and stir in the cream and butter without allowing the dairy-rich mixture to boil aggressively.
7. Step 7.Return the chicken and collected juices to the sauce, then simmer gently until every piece reaches 165°F and the sauce clings generously to the meat.
8. Step 8.Taste and adjust the remaining salt, scatter fresh cilantro over the finished curry, and serve immediately with hot basmati rice or warm naan for dipping.