Chicken Tikka Masala

Ingredients

• 2 lbs Boneless chicken thighs, cut into 1-inch pieces
• 1 cup Greek yogurt
• 2 tablespoons Lemon juice
• 2 tablespoons Garam masala
• 1 teaspoon Turmeric powder
• 3 tablespoons Ghee or clarified butter
• 2 cups Canned tomato puree
• 1 cup Heavy cream
• 2 tablespoons Fresh ginger-garlic paste
• 1.5 teaspoons Kashmiri red chili powder
• 1 tablespoon Dried fenugreek leaves (Kasuri Methi)
• 0.25 cup Fresh cilantro, chopped(optional)

Instructions

1. 1

   Whisk yogurt, lemon juice, 1 tablespoon garam masala, turmeric, and half the ginger-garlic paste in a large bowl; marinate chicken for at least 4 hours or overnight.

2. 2

   Preheat your oven to 450°F (230°C) or use a tandoor; thread chicken onto skewers and roast until charred and just cooked through, about 15 minutes.

3. 3

   In a heavy-bottomed pan, melt the ghee over medium heat and sauté the remaining ginger-garlic paste until fragrant and the raw smell dissipates.

4. 4

   Add the tomato puree and Kashmiri chili powder; simmer uncovered for 15-20 minutes until the oil begins to separate from the sauce (the 'bhuna' stage).

5. 5

   Stir in the remaining garam masala and the roasted chicken pieces, including any juices from the roasting pan, and simmer for 5 minutes.

6. 6

   Reduce heat to low and slowly stir in the heavy cream, ensuring the sauce does not boil vigorously to prevent curdling.

7. 7

   Crush the dried fenugreek leaves between your palms and sprinkle over the sauce, stirring gently to incorporate the herbal aroma.

8. 8

   Adjust salt to taste and garnish with fresh cilantro before serving with hot garlic naan or basmati rice.