Spicy Chicken Tikka Masala

Ingredients

Boneless chicken

1.5 pounds, cut into bite-sized pieces

Plain yogurt

1 cup

Lemon juice

2 tablespoons

Turmeric powder

1 teaspoon

Garam masala

2 teaspoons

Cayenne pepper

1 teaspoon (adjust for spice preference)

Fresh ginger

2 tablespoons, minced

Garlic

4 cloves, minced

Salt

1 teaspoon (to taste)

Tomato sauce

1 can (15 ounces)

Heavy cream

1 cup

Fresh cilantro

1/4 cup, chopped (for garnish)

Oil

2 tablespoons (for cooking)

Instructions

1. In a large mixing bowl, combine the chicken pieces with yogurt, lemon juice, turmeric, garam masala, cayenne pepper, minced ginger, and minced garlic. Mix thoroughly to ensure the chicken is well coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
2. Heat oil in a large skillet or pan over medium heat. Add the marinated chicken pieces, cooking them in batches if necessary to avoid overcrowding. Sear the chicken until browned on all sides, about 5-7 minutes.
3. Once the chicken is browned, add the tomato sauce and salt. Stir well to combine, then reduce the heat to low. Allow the mixture to simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
4. Stir in the heavy cream, mixing until fully incorporated. Simmer for an additional 5-10 minutes, allowing the flavors to blend beautifully.
5. Remove from heat and garnish with fresh cilantro before serving. Enjoy with basmati rice or warm naan bread.