Chicken Tikka Masala

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ¾ cup plain whole milk yogurt
• 1 tbsp ginger, grated
• 2 clove garlic, minced
• 1 tbsp lemon juice
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp coriander
• ¼ tsp cayenne pepper (optional)
• ½ tsp salt
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 15 oz canned crushed tomatoes
• ½ cup heavy cream
• 1 tsp sugar
• 2 tbsp fresh cilantro, chopped (optional)

Steps

1. Cut chicken thighs into 1-inch pieces. In a bowl, combine yogurt, 1 tsp grated ginger, 1 minced garlic clove, lemon juice, garam masala, turmeric, cumin, coriander, cayenne (if using), and 1/4 tsp salt. Add chicken and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken in batches and sear until browned on all sides, about 3-4 minutes per batch. Remove chicken and set aside.
3. Add the remaining 1 tablespoon of oil to the skillet. Reduce heat to medium. Add chopped onion and cook until softened, about 5-7 minutes. Add remaining 1 tsp grated ginger and 1 minced garlic clove and cook for 1 minute until fragrant.
4. Stir in crushed tomatoes, sugar, and remaining 1/4 tsp salt. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
5. Return the seared chicken to the skillet. Stir in the heavy cream. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through and tender.
6. Garnish with fresh cilantro, if desired, and serve hot with rice or naan.