Authentic Creamy Chicken Tikka Masala

In a bowl, combine 6 cut boneless skinless chicken thighs, 1 cup plain yogurt, juice of 0.5 lemon, 3 cloves minced garlic, 1 tbsp minced ginger, 2 tsp garam masala, and 0.5 tsp salt. Mix thoroughly with hands to ensure every piece is coated, then marinate in the fridge for at least 15 minutes or overnight.

Heat a pan on Medium-High with 2 tbsp vegetable/canola oil. When hot, add the marinated chicken pieces in a single layer without overcrowding. Sear for 2 to 3 minutes on each side until a deep golden-brown crust develops, then remove and set aside in a bowl.

In the same pan, add 2 tbsp butter and 1 tbsp vegetable/canola oil. Add 2 medium finely diced onions and cook until soft and translucent, scraping the bottom of the pan to release the brown bits. Add 3 cloves minced garlic and 1 tbsp minced ginger, and sauté for 30 to 45 seconds.

Add 0.5 tsp turmeric powder, 1 tsp ground coriander, 1 tsp ground cumin, and 1 tsp garam masala to the pan. Fry for 15 to 20 seconds until fragrant.

Pour in 2 cups strained tomato sauce, 0.5 tsp salt, and 1 tsp ground red chili powder. Simmer for 15 to 20 minutes on low-medium heat, stirring occasionally, until the tomatoes thicken and take on a deep burnt orange color.

Add 1 cup heavy cream and the cooked chicken pieces along with their juices into the pan. Stir to combine, bring to a simmer, and cook for about 5 minutes until the chicken is cooked through and the curry is bubbling, glossy, and thick.

Garnish the finished chicken tikka masala with 2 tbsp chopped fresh coriander and serve hot.