Chicken Tikka Masala

2 lbs boneless chicken thighs, cut into chunks

1 cup plain yogurt

2 tbsp lemon juice

3 tsp garam masala

½ tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 tsp smoked paprika

3 tbsp butter

1 large onion, diced

4 cloves garlic, minced

1 tbsp fresh ginger, grated

1 can (28 oz) crushed tomatoes

1 cup heavy cream

Combine chicken with yogurt, lemon juice, garam masala, cumin, coriander, turmeric, and paprika. Marinate at least 1 hour or overnight.

Grill or broil marinated chicken until cooked through and lightly charred, about 8–10 minutes. Set aside.

Melt butter in a large skillet over medium heat. Sauté onion until softened. Add garlic and ginger, cook 1 minute more.

Add crushed tomatoes and remaining spices. Simmer 15 minutes until sauce thickens.

Add chicken to the sauce. Pour in cream and stir to combine. Simmer 10 minutes.

Stir in a final tablespoon of cold butter at the end for richness and gloss. Adjust seasoning.

Serve over basmati rice with warm naan. Garnish with fresh cilantro.