Chicken Tikka Masala

Step 1

Place each chicken breast on a cutting board and slice horizontally through the thickest part, cutting parallel to the board to create two thinner pieces from each breast.

Step 2

Cut the chicken pieces into 1.5-inch cubes by first slicing lengthwise into strips, then crosswise into chunks about the size of dice.

Step 3

Mince the garlic (3 cloves for marinade) until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 4

Peel the fresh ginger with a spoon to remove the papery skin, then mince it until the pieces are the same size as the garlic pieces.

Step 5

Combine 0.5 cup yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, the minced garlic, minced ginger, and 2 tablespoons lemon juice in a large bowl.

Step 6

Add the chicken cubes to the yogurt mixture and stir until every piece is coated on all sides with the marinade.

Step 7

Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes so the flavors soak into the chicken.

Step 8

Dice the onion by slicing it lengthwise from root to tip into thin strips, then rotate and slice crosswise to create 1/4-inch cubes.

Step 9

Mince the 2 garlic cloves for the sauce until the pieces are smaller than a grain of rice.

Step 10

Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 11

Add the marinated chicken pieces to the hot skillet in a single layer, letting them touch the bottom without overlapping, and cook without stirring for 2 minutes.

Step 12

Stir the chicken and cook for another 2 minutes until the surface is light golden and no longer raw-looking, about the color of toast.

Step 13

Transfer the cooked chicken to a clean plate using a slotted spoon, leaving as much liquid as possible in the skillet.

Step 14

Add the diced onion to the skillet and stir once every 30 seconds for 5 minutes until the onion becomes soft and translucent (see-through).

Step 15

Add the minced garlic, 1 teaspoon cumin, 1 teaspoon garam masala, and 0.5 teaspoon turmeric to the onions and stir constantly for 30 seconds until the spices smell strongly fragrant.

Step 16

Pour in the 14.5 oz can of crushed tomatoes and use a wooden spoon to scrape up any brown stuck-on bits from the bottom of the skillet.

Step 17

Stir the sauce once every 30 seconds for 8 minutes until it thickens slightly and the raw tomato smell is replaced by a deeper, cooked tomato aroma.

Step 18

Pour in the 0.5 cup heavy cream and 1 tablespoon honey, then stir until the sauce is smooth and uniform in color.

Step 19

Return the cooked chicken to the skillet and stir gently until every piece is submerged in the sauce.

Step 20

Reduce heat to medium-low and simmer without stirring for 3 minutes until the chicken is heated through and the sauce has a silky, creamy texture.

Step 21

Spoon 2 cups of cooked basmati rice into the center of each serving bowl or plate.

Step 22

Ladle the chicken tikka masala over the rice, ensuring each serving gets chicken pieces and sauce.

Step 23

Scatter 1 tablespoon of fresh chopped cilantro over each bowl as a garnish.