Chicken Tikka Masala

Ingredients

• 1 1/4 pounds boneless skinless chicken breasts, thighs, or a mix
• 6 tablespoons plain whole milk yogurt
• 1/2 tablespoon grated ginger
• 3 cloves of garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 1/4 teaspoons salt
• 2 tablespoons canola oil, divided
• 1 small onion, thinly sliced
• 2 teaspoons grated ginger
• 4 cloves garlic, minced
• 1 tablespoon ground coriander
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 1 14-ounce can crushed fire-roasted tomatoes
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• Cooked rice, to serve
• Cilantro, to garnish

Directions

1. Trim any excess fat from the chicken thighs, then cut the meat into bite-sized chunks about 1/2 to 1 inch wide. Put the chicken in a medium bowl.
2. Add the yogurt, ginger, garlic, cumin, paprika, and salt. Use your hands to work the seasonings through the chicken so each piece gets coated.
3. Cover the bowl with plastic wrap, then refrigerate the chicken for at least 45 minutes, or up to overnight. For the best timing, 4 to 6 hours is ideal.
4. Warm 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the chicken pieces and cook until done all the way through, about 6 to 7 minutes. Move the chicken to a plate and leave it there for now.
5. Wipe out that same pan. Set it over medium heat and pour in the remaining canola oil. Add the onions and, stirring frequently, cook for 5 minutes, until they have softened.
6. Add the grated ginger along with the minced garlic. Stir in the coriander, paprika, garam masala, and turmeric; finish with the black pepper, salt, and cayenne. Cook the spice mixture just until it smells aromatic, about 30 seconds to a minute.
7. Pour in the crushed tomatoes and cook them with the spices for 4 minutes, stirring frequently. Add the yogurt and mix until combined.
8. Turn the heat down to medium-low, and simmer the sauce for another 4 minutes. Return the chicken to the pan, turning the pieces through the sauce until coated.
9. Spoon it over cooked basmati rice and finish with cilantro.