Chicken Tikka Masala

Instructions

1. Marinate the chicken
   In a large bowl, combine yogurt, lemon juice, half the garlic, half the ginger, 1 tablespoon garam masala, 1 teaspoon turmeric, and 1 teaspoon cumin. Add chicken pieces and stir to coat completely. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Grill the chicken
   Preheat oven to 425°F (220°C). Thread marinated chicken onto skewers and place on a baking sheet lined with foil. Bake for 15 minutes until slightly charred but not fully cooked through.
3. Prepare the sauce
   Heat oil in a large, deep skillet over medium heat. Add onions and sauté until soft and translucent, about 5 minutes. Add remaining garlic and ginger, and cook for another minute until fragrant.
4. Build the flavor base
   Add remaining garam masala, turmeric, cumin, and chili powder to the skillet. Stir continuously for 30 seconds to toast the spices. Add tomato paste and cook for another minute.
5. Simmer the sauce
   Pour in the crushed tomatoes, bring to a simmer, and cook for 10-15 minutes until the sauce thickens and the oil begins to separate at the edges.
6. Finish the curry
   Add the grilled chicken pieces to the sauce. Pour in the heavy cream and stir gently. Simmer for 8-10 minutes until chicken is fully cooked and the sauce has thickened to your desired consistency.
7. Adjust seasoning
   Taste and adjust salt, heat, and spice levels according to your preference. If the sauce is too thick, add a splash of water. If too thin, simmer longer to reduce.
8. Serve
   Garnish with fresh cilantro leaves and serve hot with basmati rice, naan bread, or both. For an authentic touch, drizzle a small amount of cream on top in a decorative pattern.