Quick Tikka Masala

Ingredients

• 4 skinless chicken breasts, cut into 1/2-inch cubes
• 2-inch piece fresh ginger, peeled
• 1 clove garlic, minced or pressed
• Salt and pepper to taste
• 1/2 cup cilantro, finely chopped
• 1 lemon
• 3 tablespoons vegetable oil
• 1 red onion, roughly chopped
• 1 teaspoon chili powder
• 1 teaspoon garam masala or other curry powder
• 1 teaspoon ground turmeric
• 10 ounces light cream, or 3/4 cup plain yogurt plus 1 teaspoon flour
• 2 teaspoons tomato paste

Directions

1. Grate half the ginger into a large bowl, then add the lemon zest. Stir in the garlic, cilantro, 1 tablespoon of vegetable oil, juice from half the lemon, a tablespoon of yogurt, salt, and pepper. Add the chicken and toss to coat, then leave it to marinate.
2. While the chicken sits, warm the remaining oil in a large, heavy skillet over low heat. Chop the rest of the ginger roughly and add it to the pan along with the onion. Cook slowly for 10-15 minutes, until the mixture is deeply softened and caramelized.
3. Stir in the spices until everything is evenly coated. Continue cooking for 2-3 minutes more so the flavors can bloom. Add a generous pinch of salt, then transfer the onion mixture to a bowl and set it aside.
4. Turn the heat up to medium-high and add the chicken to the skillet. Cook it, turning now and then, until the pieces are browned, cooked through, and still tender.
5. Add the onion mixture back to the skillet. Pour in the cream, if that is what you are using, or add the flour followed by the yogurt. Stir in the tomato paste and let the sauce simmer for 5 minutes. Taste and adjust with salt or lemon juice as needed. Serve with basmati rice or naan.