Chicken Tikka Masala

Directions

1. In a wide bottom pan heat 3 tbsp of oil on medium/high heat.
2. Add the marinated chicken to the pan covering as much hot surface as possible (cook the chicken in multiple batches if the pan does not fit all of the chicken)
3. Cook for about 3 minutes and then gently flip the chicken over to cook the other side.
4. Remove the cooked chicken from the pan into a metal or glass bowl. Cover the bowl with foil or a lid so it remains hot while you make the sauce.
5. In the same pan you cooked the chicken in, add 3 tbsp of butter.
6. Cook the finely chopped onions until translucent. Continue to scrape the pieces off of the bottom of the pan and allow the onions to cook fully.
7. Add 1 tbsp of grated ginger and 1 tbsp of grated garlic to the pan and cook for about 10 seconds.
8. Add turmeric, garam masala, coriander powder, and cumin powder. Mix it well and then add crushed/pureed tomatoes.
9. Cook for about 1 minute or until heated through.
10. Add paprika, cayenne, Kashmiri chili powder, red chili powder, and sugar to the pan.
11. Mix well and then add the heavy whipping cream. Using a hand blender, carefully blend the sauce into a creamy consistency. (you can also place it in a blender to puree or eliminate this step.)
12. Once the sauce is heated through and bubbling, slowly add the chicken back into the pot.
13. Mix, add water, cover, and cook for about 5 minutes on medium/low heat.
14. Garnish with 1/2 cup of finely chopped cilantro.
15. Enjoy with Basmati Rice or soft naan bread.