Chicken Tikka Masala

Ingredients

• 1 1/2 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 2 tsp garam masala, divided
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp fine salt, divided
• 2 tbsp vegetable oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 can (15 oz) crushed tomatoes
• 1/2 cup water
• 1/2 cup heavy cream

Step-by-step instructions

1. Mix chicken, yogurt, lemon, 1 teaspoon garam masala, cumin, paprika, and half the salt. Refrigerate for 30 minutes. Heat oven to 450°F (230°C).
2. Arrange chicken on a foil-lined rimmed sheet, leaving excess marinade behind. Roast for 15 to 18 minutes, until chicken reaches 165°F (74°C). Discard unused marinade.
3. Meanwhile, cook onion in oil for 8 minutes. Add garlic, ginger, and remaining garam masala; stir 1 minute. Add tomatoes, water, and remaining salt; simmer 15 minutes.
4. Add roasted chicken and cream to the sauce. Simmer gently for 5 minutes, until hot throughout, then serve.

Ingredient substitutions

• Use boneless thighs; roast until they reach 165°F (74°C).

Storage & reheating

Refrigerate within 2 hours for 3 days. Reheat chicken and sauce to 165°F (74°C).

What to serve with it

Serve with steamed basmati rice and a cucumber salad.