Chicken Tikka Masala Tenders

Optional: Remove the white tendon from each chicken tender for a more tender result. Place chicken in a bowl.

To the chicken, add a drizzle of oil, yogurt, salt, 1 tbsp ginger garlic paste, 1 tsp Kashmiri chili powder, 1/2 tsp turmeric, 1 tsp garam masala, and lemon juice. Mix well to coat and set aside to marinate.

While the chicken marinates, make the sauce. Heat 1 tbsp oil and butter in a pot over medium heat. Add cumin seeds and toast until fragrant.

Add the diced red onion and cook until softened. Stir in 1 tsp Kashmiri chili powder, 1/2 tsp turmeric, 1 tsp garam masala, and 1 tbsp ginger garlic paste. Cook for another minute.

Pour in the blended tomatoes and cook, stirring occasionally, until the mixture reduces and thickens into a paste-like consistency.

Stir in salt, a pinch of sugar, and water. Add the dried fenugreek leaves and the remaining 1/2 tsp of garam masala.

Pour in the heavy cream, stir to combine, and let it simmer for a few minutes.

Carefully transfer the hot sauce to a blender and blend on high for one minute until completely smooth. Set aside for dipping.

Coat each marinated chicken tender thoroughly in panko breadcrumbs.

Heat avocado oil in a skillet for shallow frying. Carefully place the breaded tenders in the hot oil and fry for about 3 minutes per side, until golden brown and cooked through.

After flipping the tenders, sprinkle the cooked side with a little salt. Remove from the pan and serve immediately with the tikka masala sauce.