1-First Step: Mise en Place and Marinade: Start by trimming and cutting 1.5 lb of chicken into 1-inch pieces. Mix 1 cup of plain yogurt with 2 tbsp lemon juice, 1 tbsp garam masala, 1 tbsp ground cumin, 1 tsp turmeric, 1 2 tsp Kashmiri chili powder, and 1 tsp salt in a bowl. Add the chicken and coat it thoroughly, then chill for at least 15 minutes; aim for 30 45 minutes for deeper flavor. For variations, swap chicken with cubed firm tofu and use coconut yogurt.

2-Second Step: Sear the Chicken: Heat 2 tbsp oil or ghee in a skillet over medium-high heat. Remove excess marinade from the chicken and sear in batches for 2 3 minutes per side until browned. Transfer to a plate; they don’t need to be fully cooked. Finish under a broiler for extra char if desired.

3-Third Step: Build the Sauce: Lower the heat and add 1 tbsp oil if needed, then sauté 1 large chopped onion until golden, about 7 9 minutes. Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 2 minutes. Add 1 tbsp ground coriander and 1 tbsp garam masala, blooming for 30 60 seconds.

4-Fourth Step: Add Tomatoes and Simmer: Pour in one 14 oz can of crushed tomatoes and simmer for 10 15 minutes to thicken. For a richer sauce, simmer longer. Adjust seasoning as needed.

5-Fifth Step: Finish with Cream and Chicken: Stir in ½ cup heavy cream or 1 cup coconut milk, then return the chicken to the pan. Simmer for 6 8 minutes until the chicken reaches 165°F.

6-Sixth Step: Adjust Texture and Seasoning: If the sauce is too thick or thin, adjust with water or broth. Taste and add lemon or sugar as needed.

7-Final Step: Rest, Garnish, and Serve: Rest for 5 minutes, garnish with cilantro, and serve over rice. For meal prep, store in the fridge for up to 3 days. Throughout, adapt for alternative proteins to keep the Chicken Tikka Masala flavorful. Try pairing with a refreshing drink to complement the meal.