Chicken Tikka Masala

🔥 Prep

• Cut the 500g chicken into bite-sized cubes.
• In a bowl, combine the chicken cubes with 100g yogurt, 2 tbsp tikka masala, 1.5 tbsp ginger garlic paste, and 1 tsp salt; mix well to coat evenly.
• Let the chicken marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
• While the chicken marinates, finely chop the 2 onions.
• Measure out 2 tbsp oil, 2 tbsp butter, 3 tbsp cream, 150 ml water, and the remaining 0.5 tsp salt.
• Have all measured ingredients ready near the stove for easy access.

🔥 Cook

• 1. Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering.
• 2. Add the chopped onions and sauté for 5 minutes until translucent and lightly browned.
• 3. Add the marinated chicken (with its yogurt mixture) to the skillet; spread in a single layer and cook for 6‑8 minutes, stirring occasionally, until the chicken is seared and the yogurt coating is lightly caramelized.
• 4. Push the chicken to the side of the pan; add 2 tbsp butter to the empty space and let it melt over medium heat.
• 5. Pour in 150 ml water and stir to deglaze the pan, scraping up any browned bits; let it simmer for 2 minutes.
• 6. Add the 200g tomato puree, the remaining 0.5 tsp salt, and any leftover tikka masala if desired; stir to combine.
• 7. Increase heat to medium‑high and let the sauce simmer for 8‑10 minutes, stirring occasionally, until it thickens and oil begins to separate at the edges.
• 8. Reduce heat to low and stir in the 3 tbsp cream; simmer gently for 3 minutes to incorporate and achieve a silky texture.
• 9. Return the chicken (if removed) to the skillet, coating each piece thoroughly in the sauce; simmer for another 5 minutes on low to ensure chicken is cooked through.
• 10. Taste and adjust seasoning with additional salt if needed; optionally drizzle a little extra butter for richness.

🔥 Serve

• Transfer the chicken tikka masala to a warm serving bowl and garnish with a swirl of cream and fresh cilantro leaves.
• Serve hot with naan, roti, or steamed basmati rice.
• Accompany with lemon wedges and sliced onions on the side for added freshness.