Chicken Tikka Masala (British Style)

🔥 Prep

• Cut the 500g chicken into bite-sized cubes.
• Measure out 100g yogurt and place in a bowl.
• Measure out 2 tsp of spices (e.g., garam masala, turmeric, cumin, coriander) and add to the yogurt.
• Mix the yogurt and spices, then add the chicken cubes and coat thoroughly; marinate for at least 15 minutes (or up to 2 hours).
• Peel and finely chop the 1 onion.
• Measure out 100ml cream and 200g tomato puree, keeping them ready.

🔥 Cook

• 1. Heat 2 tbsp oil in a large skillet over medium-high heat and add the chopped onion; sauté for 4 minutes until softened.
• 2. Add the marinated chicken (with its yogurt mixture) to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is lightly browned.
• 3. Push the chicken to the side of the pan and add another 1 tbsp oil if needed; then pour in the 200g tomato puree and cook for 5 minutes, stirring, until the puree darkens slightly.
• 4. Stir in the 100ml cream, reducing heat to medium, and simmer the sauce for 3 minutes to combine.
• 5. Return the chicken to the skillet, coating it well in the sauce, and continue to simmer over low heat for 10 minutes until the chicken is cooked through and the sauce thickens.
• 6. Taste and adjust seasoning with salt if needed; add an extra pinch of the spice blend if desired.
• 7. If the sauce is too thick, thin it with a splash of water or extra cream, heat for 1 minute.
• 8. Remove from heat and let the dish rest for 2 minutes before serving.
• 9. Garnish with a drizzle of extra cream and a sprinkle of fresh chopped cilantro (optional).

🔥 Serve

• Serve the chicken tikka masala hot in a deep bowl or plate.
• Accompany with warm naan bread, roti, or steamed basmati rice.
• Add a side of cucumber raita or a simple salad to balance the richness.
• Offer lemon wedges on the side for an extra zing.