📖 Instructions

1. First, lets prep the chicken: In a medium bowl, mix together the yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, garam masala, and salt. Make sure the yogurt is plain!
2. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together beautifully. I like to marinate mine overnight. You should too!
3. Next, preheat your oven's broiler. Arrange the marinated chicken pieces on a baking sheet lined with foil. Broil for about 10-12 minutes, flipping halfway through, until the chicken is cooked through and slightly charred. Watch it carefully so it doesn't burn! Alternatively, you can grill the chicken on a barbecue or in a grill pan for a similar smoky flavor.
4. While the chicken is broiling, lets make the sauce: In a large skillet or pot, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Make sure to stir occasionally so it doesn't stick to the bottom.
5. Add the ginger-garlic paste and sauté for another minute until fragrant. Stir in the tomato paste, diced tomatoes, garam masala, cumin, coriander, and sugar. Season with salt to taste. Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
6. If you like a smooth sauce, use an immersion blender or transfer the sauce to a regular blender and blend until smooth. Be careful when blending hot liquids! Return the sauce to the skillet.
7. Stir in the heavy cream or coconut cream for a richer flavor, and simmer for another 5 minutes to allow the flavors to meld together. The sauce should be creamy and luscious. If its too thick, just add a bit of water.
8. Add the broiled chicken pieces to the sauce, stirring to coat them evenly. Simmer for another 5-10 minutes to allow the chicken to absorb the flavors of the sauce. This step is crucial for achieving that perfect balance of flavors.
9. While the Chicken Tikka Masala is simmering, lets make the Coconut Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during cooking to ensure even cooking. Let the rice sit for 5 minutes before fluffing with a fork.
10. To serve, spoon the Coconut Rice onto a plate or bowl and top with the Chicken Tikka Masala. Garnish with fresh cilantro leaves for a pop of color and flavor. Serve hot and enjoy the delightful combination of flavors and textures!