Chicken Thighs Tikka Masala

Ingredients

• 1 lb Chicken Thighs
• ½ cup yogurt
• 2 tbsp garam masala, divided
• 1 tbsp grated ginger
• 4 cloves garlic, minced
• 1 onion, finely diced
• 1 can (14 oz) crushed tomatoes
• ½ cup cream or coconut cream
• 3 tbsp ghee or butter
• 1 tsp turmeric
• Cilantro and basmati rice, to serve

Method

1. Toss the Chicken Thighs with yogurt, half the garam masala, half the ginger-garlic, and salt. Marinate 15 minutes (or overnight, if tonight-you loves tomorrow-you).
2. Broil or sear the Chicken Thighs hard until charred in spots but not fully cooked through. Charred edges are non-negotiable — that's the tikka.
3. Melt ghee in a pot; cook the onion until deeply golden, 8–10 minutes. Add remaining ginger-garlic, garam masala, and turmeric; bloom 1 minute.
4. Add tomatoes and simmer 10 minutes until darkened and thick. Stir in cream, then the Chicken Thighs, and simmer gently 5 minutes to finish cooking.
5. Taste — it likely wants salt and a pinch of sugar. Serve over basmati with cilantro.