Chicken Tikka Masala

• # Marinated chicken
• 2 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 3/4 cup plain whole-milk yogurt
• 1 tbsp lemon juice
• 1 tbsp grated fresh ginger
• 3 cloves garlic, grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder (or sweet paprika)
• 1 1/2 tsp kosher salt
• # Sauce
• 3 tbsp butter or ghee
• 1 large yellow onion, finely chopped
• 1 tbsp grated fresh ginger
• 4 cloves garlic, grated
• 1 green chile, finely chopped (optional)
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp Kashmiri chili powder
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp kosher salt
• 3/4 cup heavy cream
• 1/4 cup chopped cilantro
• Basmati rice, for serving

1. Marinate
2. 1Stir together the yogurt, lemon juice, ginger, garlic, spices and salt. Add the chicken and toss to coat. Marinate at least 1 hour, or up to overnight in the fridge.
3. Char the chicken
4. 2Heat the broiler with a rack 6 inches below it. Spread the chicken on a foil-lined baking sheet, shaking off excess marinade. Broil until charred in spots and cooked through (165°F / 74°C), 10–14 minutes, turning once.
5. Make the sauce
6. 3Meanwhile, melt the butter in a large pot over medium heat. Cook the onion with a pinch of salt until deep golden, 10–12 minutes.
7. 4Add the ginger, garlic and chile and cook 1 minute. Stir in the garam masala, coriander, turmeric and chili powder for 30 seconds.
8. 5Add the tomatoes, sugar and salt. Simmer, partly covered, for 15 minutes, stirring often. Blend until smooth with an immersion blender if you like a silky sauce.
9. 6Stir in the cream and the chicken with any juices. Simmer 5 minutes. Taste for salt, scatter with cilantro and serve with rice.

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