Chicken Tikka Masala (UK Style)

🔥 Prep

• Cut the 500g chicken into bite-sized cubes (~2 cm) and place in a bowl.
• Dice the 400g tomatoes (or roughly chop) and set aside.
• Measure out 100ml cream and 100g yogurt into separate containers.
• Measure 2 tbsp of the spice blend (e.g., garam masala, ground cumin, coriander, turmeric, chili powder) and keep ready.

🔥 Cook

• 1. Heat 1 tbsp oil in a large pan over medium‑high heat and add the chicken cubes; sear for 5‑6 minutes until lightly browned, then remove and set aside.
• 2. In the same pan, add another tbsp oil if needed, reduce heat to medium, and add the diced tomatoes; cook for 4 minutes until they start to break down.
• 3. Stir in the 2 tbsp spice blend and cook for 1 minute until fragrant.
• 4. Add the yogurt (100 g) and stir continuously for 2 minutes to avoid curdling; the mixture should thicken slightly.
• 5. Pour in the 100ml cream, mixing well, and bring to a gentle simmer; cook for 3 minutes on low‑medium heat.
• 6. Return the seared chicken (with any juices) to the pan, coating each piece in the sauce.
• 7. Reduce heat to low and let the curry simmer for 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce is rich and thick.
• 8. Taste and adjust seasoning with a pinch of salt if needed; optionally finish with a drizzle of extra cream.
• 9. Turn off the heat and let the dish rest for 2 minutes before serving.

🔥 Serve

• Spoon the Chicken Tikka Masala into a warm serving bowl and garnish with a swirl of cream and fresh cilantro leaves.
• Serve hot with naan bread, roti, or steamed basmati rice.
• Accompany with a side of cucumber raita or a simple salad of sliced onions and lemon wedges.