Chicken Tikka Masala

Marinade

• 1.5 lbs boneless chicken thighs, cut into chunks
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt

Sauce

• 3 tbsp butter
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 (15 oz) can tomato puree
• 1 cup heavy cream
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt to taste
• Fresh cilantro for garnish
• Basmati rice or naan for serving

Marinate and Cook Chicken

1. Combine yogurt, lemon juice, cumin, paprika, turmeric, garam masala, and salt in a bowl
2. Add chicken and toss to coat; marinate at least 30 minutes
3. Preheat broiler to high and place marinated chicken on foil-lined baking sheet
4. Broil 8-10 minutes, turning halfway, until slightly charred at edges

Make Sauce

1. Melt butter in large skillet over medium heat
2. Add onion and cook 8 minutes until softened and golden
3. Add garlic and ginger; cook 1 minute until fragrant
4. Stir in garam masala, cumin, coriander, paprika, and cayenne
5. Add tomato puree and simmer 10 minutes
6. Pour in cream and stir to combine
7. Add broiled chicken to sauce and simmer 5 minutes
8. Season with salt, garnish with cilantro, and serve over basmati rice