Creamy Chicken Tikka Masala (Print Version)

# Ingredients:

→ For the Chicken Marinade

01 - Boneless, skinless chicken thighs, cut into bite-sized pieces (28 oz)
02 - Plain yogurt (1 cup)
03 - Minced garlic (1½ tablespoons)
04 - Fresh ginger, crushed or minced (1 tablespoon)
05 - Garam masala (2 teaspoons)
06 - Ground turmeric (1 teaspoon)
07 - Ground cumin (1 teaspoon)
08 - Kashmiri chili or ground red chili powder (1 teaspoon or ½ teaspoon)
09 - Salt (1 teaspoon)

→ For the Sauce

10 - Vegetable or canola oil (2 tablespoons)
11 - Butter (2 tablespoons)
12 - Onions, finely diced (2 small or 1 large)
13 - Finely grated garlic (1½ tablespoons)
14 - Finely grated ginger (1 tablespoon)
15 - Garam masala (1½ teaspoons)
16 - Ground cumin (1½ teaspoons)
17 - Turmeric powder (1 teaspoon)
18 - Ground coriander (1 teaspoon)
19 - Tomato puree/sauce (14 ounces)
20 - Kashmiri chili powder (1 teaspoon, optional)
21 - Red chili powder (1 teaspoon, adjustable)
22 - Salt (1 teaspoon)
23 - Heavy cream or evaporated milk (1¼ cups)
24 - Brown sugar (1 teaspoon)
25 - Water (¼ cup, if needed)
26 - Fresh cilantro for garnish (4 tablespoons)

# Instructions:

01 - Combine chicken with all marinade ingredients in a bowl. Let marinate for 10 minutes to one hour, or overnight if possible.
02 - Heat oil over medium-high heat. Working in batches, sear chicken for 3 minutes per side until browned. Set aside.
03 - Melt butter in the same pan. Sauté onions until soft, scraping up browned bits. Add garlic and ginger, cook until fragrant.
04 - Add spices and cook briefly. Pour in tomato puree, chili powders, and salt. Simmer 10-15 minutes until sauce thickens and darkens.
05 - Stir in cream and sugar. Return chicken to pan and cook 8-10 minutes until done. Add water if needed. Garnish with cilantro.

# Notes:

01 - Cook chicken in batches for proper browning
02 - Can adjust spice levels by reducing chili powder
03 - Evaporated milk can be used for a lighter version

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