This is my absolute favorite Indian food when I am in the mood to eat meat. It is comfort in a bowl. Serves 6. 

INGREDIENTS

Chicken Tikka Masala Marinade:
1 package organic skinless chicken breasts, cut into cubes
1 cup plain yogurt (sub plain coconut yogurt)
1½ Tbsp garlic, minced 
1 Tbsp ginger
1 tsp turmeric
1 tsp ground cumin
1 tsp ground red chili powder
1 tsp of salt

Chicken Tikka Masala Sauce:
2 Tbsp of avocado oil
2 Tbsp butter (sub ghee or vegan butter)
1 large white onion, finely diced
1½ Tbsp garlic, finely grated
1 Tbsp ginger, finely grated
1 tsp garam masala
1½ tsp ground cumin
1 tsp turmeric powder
1 tsp ground coriander
14oz (400g) tomato puree
1 tsp ground red chili powder, to taste
1 tsp of JF Spicy Salt (sub JF Universal Salt)
1¼ cup of heavy or thickened cream (sub almond milk)
1 tsp brown sugar (sub brown coconut sugar)
¼ cup water, as needed
4 Tbsp fresh cilantro (sub coriander)

PROCESS

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour. 

Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned, only 3 minutes on each side. Set aside and keep warm. 

Melt the butter in the same pan. Fry the onions until soft (about 3 minutes); scrape up any browned bits stuck on the bottom of the pan. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin the sauce, if needed.

Garnish with cilantro and serve with fresh, hot basmati rice.

Recipe adapted from Cafe Delites.