Chicken Tikka Masala

INGREDIENTS

• 1 lb boneless chicken breast, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp minced garlic
• 2 tsp minced ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne pepper (optional)
• Salt, to taste
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 2 tbsp chopped fresh cilantro, for garnish

RECIPE

1. In a large mixing bowl, whisk together the yogurt, lemon juice, garlic, ginger, cumin, coriander, turmeric, cayenne pepper (if using), and salt to taste.
2. Add the chicken pieces to the marinade and stir to coat. Cover and refrigerate for at least 30 minutes (or up to 24 hours) to marinate.
3. Preheat the oven to 400°F. Line a baking sheet with foil and lightly grease it with cooking spray.
4. Arrange the marinated chicken pieces in a single layer on the prepared baking sheet. Bake for 18-20 minutes, or until cooked through and lightly charred around the edges.
5. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5-6 minutes.
6. Stir in the tomato paste and cook for 1-2 minutes until fragrant.
7. Add the crushed tomatoes to the skillet, along with salt to taste. Simmer for 10-12 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
8. Stir in the heavy cream and cook for 1-2 minutes until heated through.
9. Add the baked chicken pieces to the skillet and stir to coat in the sauce. Simmer for another 5-6 minutes to let the flavors meld.
10. Serve hot, garnished with chopped cilantro. Enjoy with steamed rice or naan bread.