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
• to taste salt
• 2 cup heavy cream

Instructions

1. 01

   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. 02

   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. 03

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

4. 04

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

5. 05

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

6. 06

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

7. 07

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

8. 08

   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. 09

   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.