Chicken Tikka Masala

Marinate the Chicken: In a large bowl, mix together yogurt, garlic, ginger, all the spices, salt, lemon juice, and oil. Add chicken thigh pieces and coat thoroughly. Cover and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor and tenderness).

Sear the Chicken: Heat a large pan over medium-high heat with a drizzle of oil. Sear the marinated chicken in batches (to avoid overcrowding) for 4–5 minutes, turning to brown both sides. The chicken does not need to be fully cooked at this stage. Remove and set aside.

Start the Sauce: In the same pan, reduce heat to medium. Add butter and let it melt. Add the chopped onions and sauté for 6–8 minutes, until soft and golden. Add minced garlic, ginger, bay leaf, and cinnamon stick. Sauté another 1–2 minutes until fragrant.

Build the Base: Add chili powder, garam masala, coriander, cumin, turmeric, and sugar. Stir for 30 seconds to bloom the spices.

Tomatoes & Simmer: Add the tomato passata and hot water. Stir well and simmer uncovered on low-medium heat for 8–10 minutes, stirring occasionally, until the sauce thickens and darkens slightly.

Add Cream & Chicken: Stir in the cream and return the seared chicken and its juices to the pan. Simmer gently for 10–12 minutes, or until the chicken is cooked through and the sauce is rich and velvety. Season with salt to taste.

Garnish & Serve: Remove bay leaf and cinnamon. Garnish with chopped cilantro and an optional swirl of cream.