Chicken Tikka Masala

In a large bowl, grate the ginger and garlic for the marinade.

Add the lemon juice, 1/2 cup of plain yogurt, ground coriander, chili powder, garam masala, turmeric, cumin, and smoked paprika to the bowl. Mix to combine.

Cube the chicken thighs into bite-sized pieces and add them to the marinade. Mix until the chicken is fully coated.

Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or overnight for the best flavor.

Heat about 1 tablespoon of ghee in a large pan over medium-high heat. Add the marinated chicken and cook until about 80% done.

Remove the partially cooked chicken from the pan and set it aside on a plate.

Add the remaining ghee to the same pan. Add the diced onion and cook for 1-2 minutes until softened.

Add the minced ginger and garlic and cook for another minute until fragrant.

Add the same spice blend used in the marinade (coriander, chili powder, garam masala, turmeric, cumin, smoked paprika) to the pan. Stir for about 30 seconds to bloom the spices.

Pour in the tomato purée and stir to combine with the onions and spices.

Stir in 1/3 cup of plain yogurt and the heavy cream until the sauce is smooth and well combined.

Return the cooked chicken to the pan with the sauce and stir to combine.

Let the chicken tikka masala simmer for about 5 minutes to allow the flavors to meld and the chicken to finish cooking.

Stir in the fresh chopped cilantro.

Serve hot over cooked rice with a side of naan.