Chicken Tikka Masala with Rice

Instructions

1. Step 1: In a large bowl, whisk together yogurt, lemon juice, ghee or oil, garam masala, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Add the chicken and mix until coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Step 2: Heat 1 tablespoon of oil in a large saucepan over medium heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken until browned and cooked through, about 6-8 minutes. Transfer the chicken to a plate and set aside.
3. Step 3: In the same saucepan, heat another tablespoon of oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are lightly browned and caramelized, about 8-10 minutes.
4. Step 4: Add the minced garlic and cook for 1 minute, stirring constantly.
5. Step 5: Stir in the diced tomatoes, chicken broth, heavy cream, and tomato paste. Bring the mixture to a simmer.
6. Step 6: Reduce the heat to low and let the sauce simmer, stirring occasionally, until it has thickened slightly, about 10-15 minutes.
7. Step 7: Add the cooked chicken back into the saucepan and stir to coat with the sauce.
8. Step 8: Serve the chicken tikka masala over cooked basmati rice, garnished with fresh cilantro.