Chicken Tikka Masala

Ingredients

• 2 lbs boneless chicken thighs, cut in large chunks
• 1 cup whole-milk yogurt
• 2 tbsp garam masala
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp grated ginger
• 1 onion, finely diced
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• Cilantro and basmati rice to serve

Instructions

1. 1

   Marinate the chicken in the yogurt with half the spices, garlic, and ginger for at least thirty minutes and up to overnight.

2. 2

   Spread the chicken on a foil-lined sheet and broil for about ten minutes, turning once, until the edges char in spots.

3. 3

   Soften the onion in butter, then add the remaining spices and cook them until fragrant so the sauce has depth rather than raw heat.

4. 4

   Pour in the crushed tomatoes and simmer for fifteen minutes until the sauce darkens and thickens on the spoon.

5. 5

   Stir in the cream and the broiled chicken with any juices, simmer five more minutes, and finish with cilantro over rice.