Chicken Tikka Masala

Ingredients: (serves 2)

2 chicken thighs (deboned, skin-on)

1/2 tbsp. cooking oil

Coriander leaves (to serve)

Marinade for chicken:

1/2 tsp. salt

1 tbsp. lemon juice

1/2 tbsp. grated ginger

1 garlic cloves (grated)

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

1/4 tsp. chili powder

1/4 tsp. garam masala

1 tbsp. plain yogurt

Sauce:

1/2 small onion (diced)

1/2 tbsp. grated ginger

1 cloves garlic (grated)

1 1/2 tsp. ground coriander

1 tsp. smoked paprika

1/4 tsp. tumeric powder

1/4 tsp. chili powder

1-2 medium tomato (diced)

1/4 tsp. salt (to taste)

1/2 cups water (add a bit more if necessary)

1 tbsp. cream

Methods:

1. Cut chicken thighs into 1" cubes and place in a medium bowl.  Add all the marinade ingredients, mix well to combine.  Cover and place in the fridge overnight; or at least 30 minutes.  I marinate mine overnight.
2. Heat a pan over medium heat, add 1 tbsp. cooking oil.  Add marinated chicken, cooking for 3-4 minutes before turning to cook the other side.  Remove into a bowl and set aside.
3. To make the sauce, add 1/2 tbsp. cooking oil to a medium heated pan, cook onion until lightly brown.  Add in ginger, garlic, ground coriander, paprika, tumeric powder and chili powder; cook until fragrant.  Then add the tomatoes, cook for a few minutes.  Season with salt and add in water.  Turn heat to low, simmer until the sauce has slightly thicken/reduced.  
4. For a smooth texture, use a stick blender to blend the sauce.
5. Add in cream and mix to combine, then add the chicken, stir to combine and remove from heat.
6. Serve hot with rice.

I adapted this recipe from 'recipes by carina.com' with a slight adjustment to suit my cooking preference.