Stovetop Chicken Tikka Masala

Cut 150 gr Chicken Fillet into bite-sized pieces and combine thoroughly in a bowl with 30 gr Strained Yogurt, 1 ¹/₂ tsp Garam masala, ¹/₂ tsp Turmeric, ¹/₂ tsp Red pepper powder, and ¹/₄ tsp Table salt.

Heat ³/₄ tbsp Sunflower oil in a wide skillet over high heat.

Add the marinated chicken to the pan and sear for 5 to 6 minutes until lightly browned on all sides, then remove the chicken onto a plate.

In the same skillet, melt 2 tsp Butter over medium heat and sauté ¹/₄ head Onions for 3 to 4 minutes until translucent and tender.

Add 1 clove Garlic and 5 gr Ginger root to the pan and cook for 30 seconds until fragrant.

Stir in 1 ¹/₂ tsp Garam masala, ¹/₂ tsp Turmeric, ¹/₂ tsp Red pepper powder, 100 gr Canned Diced Tomatoes, ¹/₂ tsp Sugar, and ¹/₄ tsp Table salt, simmering for 5 to 6 minutes until slightly thickened.

Lower the heat, pour in 40 ml Dairy Cooking Cream, return the browned chicken bites to the skillet, and simmer gently for 5 to 7 minutes until the chicken is thoroughly cooked and enrobed in sauce.

Garnish with 3 gr Fresh Cilantro and serve warm.