Gluten-Free Chicken Tikka Masala (British Inspired)

Instructions

1. 1Cut the about 680 g Chicken Breast into 2.54 cm cubes.
2. 2In a medium bowl, combine the 1/2 cup Plain Yogurt, 1 tbsp Lemon Juice, 1 tbsp Ginger, 2 cloves Garlic (minced), 2 tsp Garam Masala, 1 tsp Turmeric, and 1/2 tsp Chili Powder. Add the cut chicken to the bowl and stir to coat evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3Heat 2 tbsp Olive Oil in a large 30.48 cm skillet over medium heat (176.7°C / 175°C). Add 1 medium Onion (chopped) and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
4. 4Stir in the 2 tbsp Tomato Paste and 1 can Diced Tomatoes. Cook, stirring, for 5 minutes, allowing the flavors to meld.
5. 5Add the marinated chicken pieces (including any marinade from the bowl) to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 to 7 minutes.
6. 6Pour in the 1/2 cup Heavy Cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook for 15 to 20 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is cooked through. The internal temperature of the chicken should reach 74°C.
7. 7Remove the skillet from the heat. Stir in the 2 tbsp Cilantro (chopped).
8. 8Serve the chicken tikka masala hot with rice.

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