Chicken Tikka Masala Restaurant Style

Ingredients

• 2 whole boneless, skinless chicken breasts (large)
• 1 cup plain full-fat yogurt
• 1 tsp turmeric
• 2 tsp garam masala
• 1 tbsp fresh lemon juice
• 2 tsp freshly cracked black pepper
• 0.25 tsp dried ginger
• 4 tbsp ghee
• 0.75 cup minced white onion
• 1.5 whole serrano chiles (medium)
• 3 tbsp minced fresh garlic
• 1.5 tbsp grated fresh ginger
• 3.5 tsp garam masala
• 1 tsp paprika or deggi mirch powder
• 1 15-ounce can tomato sauce
• 1 whole green bell pepper (medium)
• 1 tbsp dried fenugreek leaves
• 0 to taste salt
• 2 cup heavy cream

Instructions

1. 1

   Place 2 large boneless, skinless chicken breasts on cutting board. Use sharp knife to trim chicken as needed, then cut chicken into bite-sized pieces. Set aside.

2. 2

   Add 1 cup plain full-fat yogurt, 1 teaspoon turmeric, 2 teaspoons garam masala, 1 tablespoon fresh lemon juice, 2 teaspoons freshly cracked black pepper, and ¼ teaspoon dried ginger to large bowl. Stir well to fully combine ingredients, then add chicken to bowl. Toss or gently stir to fully coat chicken pieces in yogurt marinade.

3. 3

   Once chicken is completely coated, cover bowl with lid or plastic wrap and place bowl in refrigerator.

4. 4

   For the sauce, heat 4 tablespoons ghee in a large pot or Dutch oven over medium heat.

5. 5

   Add ¾ cup minced white onion and 1-2 medium serrano chiles minced. Cook until onions are softened, about 5-7 minutes.

6. 6

   Add 3 tablespoons minced fresh garlic and 1 ½ tablespoons grated fresh ginger. Cook for 1 minute, stirring constantly.

7. 7

   Stir in 3 ½ teaspoons garam masala and 1 teaspoon paprika or deggi mirch powder. Cook for 30 seconds, stirring constantly.

8. 8

   Pour in 1 15-ounce can tomato sauce. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.

9. 9

   Add 1 medium green bell pepper core and seeds removed, sliced into strips. Cook for 5 minutes, until softened.

10. 10

    Stir in 1 tablespoon dried fenugreek leaves and salt to taste.

11. 11

    Pour in 2 cups heavy cream at room temperature. Bring to a gentle simmer, then remove from heat.

12. 12

    Add the marinated chicken to the sauce. Cook until chicken is cooked through, about 15-20 minutes.