Chicken Tikka Masala (Peanut-Free)

Ingredients

• about 680 g Chicken breast
• 1 cup Plain yogurt (dairy or coconut)
• 2 tablespoons Lemon juice
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Turmeric powder
• 1.5 teaspoons Garam masala
• 0.5 teaspoon Chili powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1 large Onion
• about 790 g Canned crushed tomatoes
• 0.5 cup Heavy cream (dairy or coconut)
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• 2 tablespoons Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken breast into 2.54 cm cubes. In a bowl, combine the chicken cubes with the 1 cup of plain yogurt, 2 tablespoons of lemon juice, 2 tablespoons of ginger-garlic paste, 1 teaspoon of turmeric powder, 1.5 teaspoons of garam masala, 0.5 teaspoon of chili powder, and 1 teaspoon of salt. Mix well to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Heat the 2 tablespoons of vegetable oil in a large pan or pot over medium heat (176.7°C / 175°C). Add the 1 large onion, finely chopped, and sauté until it is soft and golden brown, about 8-10 minutes. Stir occasionally to prevent sticking.
3. 3Add the marinated chicken pieces to the pan with the sautéed onion. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. Ensure the chicken reaches an internal temperature of 74°C.
4. 4Pour the about 790 g of canned crushed tomatoes into the pan. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and cook for 15-20 minutes, or until the chicken is cooked through and tender. The sauce should thicken slightly.
5. 5Stir in the 0.5 cup of heavy cream and the 1 tablespoon of kasuri methi (dried fenugreek leaves). Continue to cook uncovered over low heat for another 5 minutes, stirring gently, until the sauce is heated through and slightly more thickened. Do not boil after adding the cream.
6. 6Remove the pan from the heat. Garnish the Chicken Tikka Masala with the 2 tablespoons of fresh cilantro, chopped. Serve hot with rice or naan.

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