$2 Chicken Tikka Masala | But Cheaper

Chicken Marinade:

1. In a medium bowl whisk together the yogurt, salt, garam masala, paprika, garlic, and ginger until evenly combined. Add the chicken and toss to coat thoroughly. Cover the bowl with plastic wrap and marinate for at least 10 minutes but ideally overnight in the fridge.

‍Chicken Tikka Masala:

1. Set a 10” (25cm) pan over medium-high heat. Add enough vegetable oil to coat the bottom of the pan. Once the oil is hot and nearly smoking, add your chicken, in batches if needed, and sear for 2-3 minutes per side or until nicely browned on all sides. Remove to a baking sheet, it is ok if the chicken isn’t entirely cooked through at this point, and repeat with the rest of the chicken if necessary. 
2. Lower the heat to medium and add more oil to coat the pan. Add the onion, ginger, garlic and season lightly with salt. Saute for 3-5 minutes, stirring occasionally, until softened. 
3. Stir in the paprika, cayenne, garam masala, and sugar and cook until fragrant, about 30 seconds.
4. Add the crushed tomatoes, stir to combine and simmer the sauce for 5 minutes to reduce slightly. 
5. If you would like a very smooth sauce, transfer the sauce to a blender and blend on high speed for 1-2 minutes. Once blended, pour the sauce back into the pot. This step is optional.
6. Reduce the heat to low, add all the chicken to the sauce and stir to coat. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, or until the chicken is cooked through and the sauce is reduced.
7. Stir in the heavy cream, bring back to a low simmer and reduce the sauce for 7-8 minutes or until the sauce is thick and velvety. Adjust the seasoning with salt to taste.
8. Add steamed rice to a bowl, ladle in the chicken tikka masala and garnish with cilantro. Serve.