Chicken Tikka Masala

Instructions

1. 1

   Make the marinade: in a large bowl, stir together the yogurt, lemon juice, half the garlic, half the ginger, 2 tsp garam masala, 1 tsp cumin, all the turmeric, 1 tsp chili powder, and 1 tsp salt.

2. 2

   Add the chicken and massage the marinade into every piece until fully coated. Cover and refrigerate at least 1 hour — overnight is noticeably better, because the yogurt's acidity slowly tenderizes the thighs.

3. 3

   When you're ready to cook, move an oven rack to the top position and turn the broiler to high. Line a sheet pan with foil and arrange the chicken in a single layer with a little space between pieces. Shake off excess marinade but don't wipe it off.

4. 4

   Broil for 4–5 minutes per side, until the edges are charred in spots and the chicken looks blistered. It does NOT need to be cooked through yet — it finishes in the sauce. (No broiler? Sear in a dry, screaming-hot cast-iron pan in two batches.)

5. 5

   Start the sauce: in a wide, deep pan over medium heat, melt the butter with the oil. Add the onion and a pinch of salt and cook, stirring every minute or so, for 6–8 minutes until soft, translucent, and golden at the edges — not browned dark.

6. 6

   Add the remaining garlic and ginger and cook for 1 minute until the raw smell is gone.

7. 7

   Add the remaining 1 tsp garam masala, 1 tsp cumin, and 1 tsp chili powder. Stir constantly for 30 seconds — you're toasting the spices in fat, and they should smell strong and nutty. Don't let them scorch.

8. 8

   Pour in the crushed tomatoes, scrape up anything stuck to the pan, and simmer over medium-low for 10 minutes, stirring occasionally, until the sauce thickens and turns a deep brick red and the oil starts to separate at the edges — that separation is the sign the tomatoes are properly cooked out.

9. 9

   For a silky, restaurant-style texture, blend the sauce smooth with an immersion blender (or carefully in a countertop blender) before continuing. Chunkier is fine too — your call.

10. 10

    Reduce the heat to low and stir in the cream until the sauce turns a soft orange. Add the broiled chicken and every drop of juice from the tray.

11. 11

    Simmer gently, uncovered, for 8–10 minutes until the chicken is cooked through and the sauce coats the back of a spoon. Taste — add salt as needed and a pinch of sugar if the tomatoes taste sharp.

12. 12

    Scatter generously with cilantro and serve hot over basmati rice or with warm naan for scooping.