|Chicken Tikka Masala|
For the chicken:
4 boneless, skinless chicken thighs
1/2 cup whole-milk yogurt
Juice from 1/2 lemon
1 tsp. cumin
1 tsp. coriander
For the sauce:
1/2 Tbsp. butter
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1 tsp. ginger
2 Tbsp. tomato paste
2 Tbsp. garam masala
1 tsp. paprika
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream
1/2 cup roughly chopped cilantro, plus extra for garnish
For serving: basmati rice, naan
Combine yogurt, lemon, cumin, and coriander in a small bowl. Place chicken in a greased oven-ready baking dish. Spoon yogurt marinade over chicken. Mix, making sure that chicken is coated all over. Place in refrigerator for up to 6 hours.
Preheat oven to 375. Bake for 50 minutes. Set aside.
Warm a half-tablespoon of butter in a dutch oven. Add the onions and cook until the onions are soft and translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ginger, tomato paste, garam masala, paprika, and cayenne, and cook until fragrant, about 30 seconds.
Pour the tomatoes and their juices and reduce the heat to low. Simmer until the sauce is slightly thickened, about 5 minutes. Meanwhile, dice the cooled chicken into bite-sized pieces.
Stir the cream and chopped chicken into the sauce, and simmer until the chicken is warmed through and the sauce is just starting to bubble, 1 to 2 minutes. Taste and add salt, pepper, or other seasonings to taste. Stir in the cilantro just before removing the sauce from heat.
Serve immediately with rice. Top each serving with another sprinkle of cilantro.
Recipe adapted from The Kitchn