Easy Chicken Tikka Masala

Start by cubing 1.5 lbs of chicken breast into bite-sized pieces.

In a bowl, marinate the cubed chicken with 1 tsp of salt, 0.5 tsp of black pepper, 1 tbsp of red chili powder, 1 tsp of cumin powder, 0.5 tsp of turmeric powder, 1 tbsp of ginger garlic paste, 0.5 cup of yogurt, and 1 tbsp of lemon juice. Mix well until the chicken is fully coated.

Place the marinated chicken in an air fryer basket and air fry at 380°F (193°C) for 10 minutes until cooked through and slightly charred.

While the chicken cooks, dice 5 medium Roma tomatoes and 1 large red onion for the gravy base.

Heat 2 tbsp of oil in a large pan over medium heat. Add 1 bay leaf, 3 green cardamom pods, 3 cloves, and 3 black peppercorns to the hot oil and let them sizzle for a few seconds to release their aroma.

Add the diced 1 large red onion, 1 tbsp of ginger garlic paste, and 3 sliced green chilies to the pan. Sauté until the onions soften and turn translucent.

Add the diced 5 medium Roma tomatoes, 0.25 cup of cashews, and 0.25 cup of chopped cilantro to the pan. Pour in 0.5 cup of water, cover, and let it cook for 20 minutes until the tomatoes are very soft.

Carefully transfer the cooked gravy base mixture to a blender and blend until smooth. Set aside.

For the tadka (tempering), in the same pan, add 1 tbsp of ghee. Once melted, add 1 tsp of cumin seeds, 1 tsp of red chili powder, and 0.5 tsp of turmeric powder. Stir quickly.

Add 0.25 cup of finely diced red onion and 0.25 cup of finely diced Roma tomatoes to the tadka. Cook down until the mixture is soft and the oil separates.

Pour the blended gravy base into the pan with the tadka and stir to combine.

To finish the curry, add 2 tbsp of cubed butter, 1 tbsp of dried fenugreek leaves, 0.5 tsp of salt (or to taste), 1 tsp of sugar, and 0.5 cup of heavy cream. Stir until well combined and heated through.