Chicken Tikka Masala (Shellfish-Free)

Instructions

1. 1Cut the about 680 g chicken breast into bite-sized pieces, about 2.54 cm cubes. In a medium bowl, combine the chicken pieces with 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tbsp lemon juice, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp salt. Mix well to coat the chicken evenly, then cover and let it marinate in the refrigerator for at least 30 minutes.
2. 2Preheat your oven to about 205°C (200°C). Arrange the marinated chicken pieces in a single layer on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and has a slightly charred appearance. The internal temperature should reach 74°C.
3. 3While the chicken is baking, finely chop the 1 medium onion. In a large, heavy-bottomed pot or Dutch oven, melt 2 tbsp butter over medium heat. Add the chopped onion and cook, stirring occasionally, for 8-10 minutes, until it is soft and golden brown.
4. 4Stir in 4 tbsp tomato paste into the pot with the onions. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly. Pour in 1 cup of water and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Let it simmer gently for 10 minutes, uncovered, allowing the sauce to thicken slightly.
5. 5Add the baked chicken pieces to the pot with the tomato sauce. Stir in 1/2 cup heavy cream. Bring the mixture back to a gentle simmer and cook for 5 more minutes, stirring occasionally, until the sauce is heated through and creamy. Do not boil.
6. 6Remove the pot from the heat. Finely chop 2 tbsp cilantro. Stir most of the chopped cilantro into the Chicken Tikka Masala, reserving a little for garnish. Serve the Chicken Tikka Masala hot.

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