Chicken Tikka Masala

Ingredients

• 700 g chicken thighs — boneless, skinless, cut into chunks
• 200 g plain yogurt
• 2 tbsp tikka masala spice blend
• 3 tbsp vegetable oil
• 1 onion — finely diced
• 4 garlic cloves — minced
• 1 tbsp fresh ginger — grated
• 400 g canned crushed tomatoes
• 150 ml heavy cream
• 1 tsp garam masala
• salt — to taste
• fresh cilantro — to garnish

Instructions

1. 1

   Mix chicken with yogurt and tikka masala spice. Marinate for at least 30 minutes, or overnight in the fridge.

   Start timer — 30 min
2. 2

   Heat oil in a large pan over high heat. Cook the marinated chicken in batches until charred on the outside. Set aside.

   Start timer — 8 min
3. 3

   In the same pan, reduce heat to medium. Sauté onion until softened, then add garlic and ginger. Cook for 2 minutes.

   Start timer — 7 min
4. 4

   Add crushed tomatoes and simmer for 10 minutes until the sauce thickens.

   Start timer — 10 min
5. 5

   Stir in cream and garam masala. Return chicken to the pan and simmer for 10 minutes. Adjust seasoning.

   Start timer — 10 min
6. 6

   Serve with basmati rice or naan, garnished with fresh cilantro.