• In a bowl, combine the chicken and yogurt. Let it marinate for at least 30 minutes (or up to overnight in your fridge for maximum flavor).
• Heat vegetable oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté until golden.
• Add the garlic and ginger, cooking for another minute until fragrant. Then stir in the garam masala, cumin, turmeric, and chili powder, cooking for 2 more minutes.
• Mix in the diced tomatoes and allow them to simmer for about 10 minutes, giving the sauce a nice base.
• Add the marinated chicken to the skillet, stirring well to coat the chicken in the spices. Cook until the chicken is browned and cooked through, about 10-15 minutes.
• Once the chicken is cooked, pour in the heavy cream, stir well, and let it simmer for a few more minutes until the sauce thickens slightly.
• Season with salt and pepper to taste, then garnish with fresh coriander.
• Serve hot with rice or naan, and enjoy your scrumptious Chicken Tikka Masala!

Practical & Valuable Tips

• If you’re short on time, this recipe works great with store-bought tikka masala sauce—just add it in at the same point as the tomatoes!
• Do your taste buds a favor! Make it a day ahead; the flavors meld beautifully overnight.
• Leftovers? Store them in an airtight container in the fridge for up to 3 days, and it’s even better the next day!