Restaurant-Style Chicken Tikka Masala

Steps

1. 1.

   1.

   Marinate The Chicken** Stir the yogurt, lemon juice, 2 tsp garam masala, 1 tsp cumin, 1 tsp smoked paprika, and the salt in a bowl. Add the chicken and coat every piece. Cover and chill for at least 30 minutes, or up to overnight if you planned ahead.

2. 2.

   Sear Until Charred

   Heat 2 tbsp ghee in a wide skillet over medium-high until it shimmers. Shake off excess marinade and sear the chicken in batches for 3 to 4 minutes per side until browned with dark spots. Transfer to a plate; it does not need to be cooked through yet.

3. 3.

   Build The Masala Base

   Lower the heat to medium and add the remaining 1 tbsp ghee. Cook the onion for 6 to 8 minutes until soft and golden at the edges. Stir in the garlic and ginger for 1 minute until fragrant, then add the remaining garam masala, cumin, smoked paprika, and Kashmiri chili powder. Toast for 30 seconds so the spices bloom.

4. 4.

   Simmer The Sauce

   Pour in the crushed tomatoes and sugar. Simmer for 10 to 12 minutes, stirring often, until the sauce thickens and the raw tomato taste fades. You want a deep red base that coats a spoon.

5. 5.

   Finish With Cream

   Return the chicken and any juices to the pan. Stir in the heavy cream and simmer gently for 8 to 10 minutes until the chicken is cooked through and the sauce is silky. Taste and add a pinch of salt if needed.

6. 6.

   Rest And Serve

   Take the pan off the heat and let it sit for 5 minutes so the sauce settles. Scatter cilantro on top and serve hot with rice or naan. The leftovers taste even better the next day.