Chicken Tikka Masala

INGREDIENTS

For the Chicken and Marinade

• 1.5 pounds boneless skinless chicken breasts or chicken thighs, cut into bite size cubes
• ½ cup plain yogurt
• 6 cloves garlic, finely minced
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon coriander
• 1 teaspoon salt
• ½ teaspoon chili powder
• ¼ teaspoon ground ginger

For the Chicken and Sauce

• 2 tablespoons vegetable oil, divided
• 2 tablespoons unsalted butter
• 1 yellow onion, finely diced
• 1 teaspoon salt
• ½ teaspoon ground ginger
• 6 cloves garlic, finely minced
• 1 tablespoon sweet paprika
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground ginger
• ¼ teaspoon salt
• 1 can (15 ounces) tomato puree/tomato sauce
• 1½ cups water
• ⅓ cup heavy cream
• 1 tsp sugar
• 2 tablespoons butter
• chopped fresh cilantro or parsley, for garnish

INSTRUCTIONS 

For the Chicken and Marinade

• In a large mixing bowl combine chicken pieces with yogurt, garlic, garam masala, turmeric, cumin, sweet paprika, coriander, salt, chili powder, and ground ginger; mix until well combined.
• Cover with plastic wrap and set aside for at least 30 minutes, or overnight in the fridge.

For the Chicken and Sauce

1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
2. Add half of the marinated chicken pieces to the hot oil and cook for 2 minutes per side; remove from skillet and continue to cook the remaining chicken. Add more oil, if needed.
3. Remove chicken pieces from skillet; set aside and keep covered.
4. Wipe down the skillet and set it over medium-high heat.
5. Add 1 tablespoon oil and 2 tablespoons butter to the skillet; when butter is melted, stir in the onions, salt, and ginger.
6. Cook, stirring frequently, for 3 minutes, or until onions are soft.
7. Add garlic and cook for 20 seconds.
8. Stir in sweet paprika, garam masala, cumin, turmeric, ground ginger, and ¼ teaspoon salt; continue to cook for 20 seconds or until fragrant.
9. Stir in tomato sauce, then water.
10. Bring mixture to a simmer; cover and reduce heat to low. Continue to cook for 15 minutes, stirring occasionally.
11. Remove cover.
12. This part is optional, but recommended: using a hand blender, blend the sauce until creamy. If you don’t have a hand blender, use a normal blender, but blend the sauce in several batches. SKIP THIS PART IF you don’t have a blender.
13. Keeping the sauce set over medium heat, whisk heavy cream into the prepared sauce; whisk continually until thoroughly combined.
14. Whisk in the sugar and butter. Stir until butter is melted.
15. Add chicken back to the skillet; simmer for an additional 6 to 8 minutes, or until chicken is cooked through and sauce is thickened and bubbling.
16. Serve over rice and garnish with chopped fresh cilantro.