Chicken Tikka Masala

Ingredients:

Directions:

1. Start by marinating the chicken. Combine the yogurt, lemon juice, cumin, garam masala, chili powder, salt, ginger, and garlic in a large mixing bowl. Add the chicken and stir until completely coated. Cover and refrigerate for at least 1 hour or up to overnight.
2. Heat the oil in a large skillet or Balti dish over medium-high heat.
3. Add the chicken and sauté until browned, about 5 minutes. Cook in batches if your pan isn’t large enough to hold all the chicken without overcrowding the pan. The chicken will not be completely cooked through at this point. It will finish cooking in a later step. Set the chicken aside and keep warm.
4. Using the same pan, melt the butter. Add the onion and sauté until soft and translucent, about 3 minutes.
5. Add the garlic and ginger, stir to combine, and continue to cook for another 30 seconds.
6. Add the brown sugar, coriander, cumin, paprika, and garam masala. Stir to combine and continue to cook for about 30 seconds.
7. Add the tomato sauce, stir to combine, and bring to a simmer. Let simmer for about 3-5 minutes, stirring occasionally. Add the heavy cream and stir until incorporated.
8. Add the partially cooked chicken plus any accumulated juices back to the skillet. Reduce the heat to medium-low and simmer, uncovered, for 8-10 minutes or until the chicken is cooked through and has an internal temperature of 165 degrees F. Stir occasionally. If the sauce is too thick, add ¼ cup water to thin it out (optional).
9. While the chicken is cooking, prepare the rice according to package instructions.
10. When ready to serve, divide the rice between bowls and top with the chicken mixture. Garnish with cilantro. Serve with naan bread on the side. Enjoy!