Step-by-Step Instructions

1. 1.Prepare the Marinade

   In a large mixing bowl, combine plain yogurt, freshly squeezed lemon juice, minced garlic, minced ginger, mild paprika, garam masala, ground cumin, ground turmeric, cayenne pepper, ground sea salt, and freshly ground black pepper. Stir until very well combined, scraping the sides of the bowl.

2. 2.Marinate the Chicken

   Add the bite-sized chicken thighs to the yogurt mixture. Mix thoroughly, ensuring all chicken pieces are well coated. Cover the bowl and refrigerate for 24 hours.

3. 3.Cook the Chicken

   The next day, in a large saucepan over medium-high heat, add canola oil. Once hot, add the marinated chicken pieces in batches using tongs. Cook until browned, about 5-6 minutes, flipping with a spatula.

4. 4.Set Aside Cooked Chicken

   Once cooked, transfer the browned chicken pieces to a bowl using a slotted spoon and set aside.

5. 5.Sauté Onions

   Reduce the heat to medium. Add ghee to the same saucepan. Once hot, add the diced onions and sauté for about 3 minutes until they start to soften.

6. 6.Add Garlic and Ginger

   Add pressed garlic and minced ginger to the onions. Sauté for only 1 minute.

7. 7.Add Spices

   Season with garam masala, smoked paprika, ground cumin, ground coriander, and ground turmeric. Quickly sauté the spices for about 30 seconds, coating the onions and aromatics.

8. 8.Add Tomatoes and Tomato Paste

   Add the can of fire-roasted diced tomatoes and tomato paste to the pan. Stir well. If it starts bubbling too much, reduce the heat to medium-low.

9. 9.Add Remaining Seasonings and Broth

   Add brown sugar, cayenne pepper, and ground sea salt. Combine well with the tomato mixture. Pour in the chicken broth. Blend it and simmer for 10 minutes.

10. 10.Combine with Cream and Chicken

    After 10 minutes, pour in the heavy cream and mix it well into the sauce. Return the cooked chicken pieces along with any accumulated juices to the sauce. Stir once again and let it simmer for about 10 minutes to heat the chicken through.

11. 11.Serve

    Serve the Chicken Tikka Masala hot with basmati rice and naan bread, garnished with fresh cilantro.