Chicken Tikka Masala

Ingredients

• Naan bread (4 pieces)
• Basmati rice (2 cups, cooked)
• Fresh cilantro (2 tablespoons, chopped)
• Sugar (1 teaspoon)
• Heavy cream (1/2 cup)
• Tomato sauce (1 cup)
• Tomato paste (2 tablespoons)
• Onion (1, finely chopped)
• Vegetable oil (2 tablespoons)
• Salt (1/2 teaspoon)
• Paprika (1 teaspoon)
• Coriander (1 teaspoon)
• Cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Garam masala (2 teaspoons)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Lemon juice (2 tablespoons)
• Yogurt (1/2 cup)
• Chicken breasts (2, boneless and skinless, cut into bite-sized pieces)

Instructions

1. In a bowl, combine yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cumin, coriander, paprika, and salt. Mix well.
2. Add the chicken pieces to the marinade and coat them evenly. Let it marinate for at least 1 hour, or overnight in the refrigerator.
3. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes translucent.
4. Add the marinated chicken pieces to the skillet and cook until they are browned on all sides.
5. Stir in tomato paste and cook for 2 minutes.
6. Add tomato sauce and simmer for 10 minutes, stirring occasionally.
7. Pour in heavy cream and sugar. Stir well and let it simmer for another 5 minutes.
8. Garnish with fresh cilantro.
9. Serve the Chicken Tikka Masala over cooked basmati rice and with naan bread on the side.