Creamy Chicken Tikka Masala for Two

Ingredients

• Boneless, skinless chicken thighs1 lb (450g), cut into 1-inch pieces
• Plain full-fat yogurt1/4 cup
• Ginger-garlic paste2 tablespoons, divided
• Lemon juice1 teaspoon
• Ground cuminpantry1 teaspoon
• Ground corianderpantry1 teaspoon
• Turmeric powderpantry1/2 teaspoon
• Kashmiri red chili powder or paprikapantry1 teaspoon
• Saltpantryto taste
• Vegetable oilpantry1 tablespoon
• Medium onion1/2, finely chopped
• Canned crushed tomatoes1 cup (240ml)
• Garam masalapantry1 teaspoon
• Granulated sugarpantry1/2 teaspoon
• Heavy cream1/4 cup
• Fresh cilantro2 tablespoons, chopped, for garnish

Method

1. 1

   In a large bowl, combine the chicken pieces with yogurt, 1 tablespoon of ginger-garlic paste, lemon juice, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/2 teaspoon red chili powder, and a pinch of salt. Mix well to coat the chicken, then cover and refrigerate for at least 15 minutes, or up to 2 hours.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear the chicken for 3-4 minutes per side until lightly browned, then remove it from the skillet and set aside.

3. 3

   Reduce the heat to medium. Add the finely chopped onion to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the remaining 1 tablespoon of ginger-garlic paste and cook for another minute until fragrant.

4. 4

   Stir in the crushed tomatoes, remaining 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/2 teaspoon red chili powder, and 1 teaspoon garam masala. Add the granulated sugar and a generous pinch of salt. Bring the sauce to a simmer, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.

5. 5

   Stir in the heavy cream and return the seared chicken to the skillet. Mix thoroughly to coat the chicken in the sauce. If the sauce is too thick, add a tablespoon or two of water or chicken broth until it reaches your desired consistency.

6. 6

   Simmer for another 5-7 minutes, allowing the flavors to meld and the chicken to finish cooking through. Taste and adjust seasoning with more salt if needed.

7. 7

   Remove from heat and garnish generously with fresh chopped cilantro. Serve hot with basmati rice or naan bread.