Homemade Chicken Tikka Masala

Cut the chicken breasts into 1-inch cubes and place them in a bowl.

In a separate bowl, combine plain yogurt, garam masala, turmeric, cumin, paprika, cayenne pepper, salt, minced garlic, and grated ginger. Mix well.

Pour the marinade over the chicken cubes and toss to coat evenly. Cover the bowl and refrigerate for at least 20 minutes, or up to 4 hours.

Heat 1 tablespoon of ghee or oil in a large skillet or pan over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary to avoid overcrowding). Sear for 3-4 minutes per side, until browned and cooked through. Remove chicken from the pan and set aside.

Add the remaining 1 tablespoon of ghee to the same skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Stir in the garam masala, turmeric, cumin, paprika, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant.

Pour in the crushed tomatoes. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low, cover, and let simmer for 10 minutes.

Stir in the heavy cream, water, salt, and sugar. Bring back to a gentle simmer. Taste and adjust seasoning if needed.

Return the cooked chicken to the sauce. Stir to combine and let it simmer gently for another 5-10 minutes, allowing the flavors to meld and the chicken to heat through.

Serve the chicken tikka masala hot, garnished with fresh cilantro leaves if desired. It pairs wonderfully with basmati rice or naan bread.