Chicken Tikka Masala

In a medium bowl, combine 0.75 cup plain yogurt, 1.5 tbsp garam masala, 4 minced garlic cloves, and 1 tbsp minced ginger. Toss 1.5 lbs chicken pieces in this mixture, coating well. Let marinate at room temperature for 15 minutes (or refrigerate up to 24 hours).

Dice 1 medium onion and have all other ingredients measured and ready.

Heat 2 tbsp ghee in a large skillet over medium-high heat. Working in batches if needed, sear the marinated chicken until golden on all sides, about 8–10 minutes total. Transfer to a plate.

In the same skillet, add the diced onion and sauté until softened and fragrant, about 3–4 minutes.

Stir in 2 tbsp tomato paste and cook for 1 minute to deepen its flavor.

Pour in 1 can (14.5 oz) crushed canned tomatoes and 0.75 cup vegetable broth. Bring to a gentle simmer, stirring occasionally.

Return the seared chicken to the skillet and simmer uncovered for 12–15 minutes, until the chicken is cooked through and the sauce has thickened slightly.

Reduce heat to low and stir in 0.5 cup heavy cream until well blended. Add 1 tbsp lime juice and season with salt and black pepper to taste.

Ladle into bowls or serve over basmati rice, jasmine rice, or with naan. Garnish with fresh cilantro and serve hot.