Chicken Tikka Masala with a Twist

local_grocery_store Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 2 tbsp honey
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, peeled and grated
• 2 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 1/2 cup chicken broth, low-sodium
• 1/2 cup heavy cream
• 1/4 cup fresh cilantro, chopped

restaurant_menu Method

1. 1.In a large bowl, whisk together the yogurt, honey, smoked paprika, cumin, coriander, turmeric, cinnamon, cardamom, salt, and black pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. 2.In a large skillet, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute longer. Stir in the tomato paste and cook for 1 minute more.
3. 3.Add the marinated chicken to the skillet and cook until browned on all sides, about 5 minutes. Add the crushed tomatoes and chicken broth and bring to a simmer. Reduce the heat to low and let simmer for 20 minutes, stirring occasionally.
4. 4.Stir in the heavy cream and cilantro and let cook for 5 minutes longer. Serve hot with basmati rice and naan bread.

lightbulb_outline Tips

• chevron_rightFor a spicier dish, add more cayenne pepper or red pepper flakes to taste.
• chevron_rightTo make this dish dairy-free, substitute coconut cream for the heavy cream.