Chicken Tikka Masala Recipe

Make the ginger-garlic paste: Using a mortar and pestle, pound garlic, ginger, and oil to a paste. (You can also use a blender or food processor.) Set aside.

Make the chicken: Combine all ingredients in a large bowl. Add 3 tablespoons ginger-garlic paste; mix well. Cover and refrigerate for at least 6 hours or overnight.

Make the tikka masala sauce: Heat oil in a large wok or casserole pot. Melt butter. Add remaining ginger-garlic paste; sauté until fragrant. Add tomato paste; cook for 2 minutes. Add tomatoes; sauté over medium-low heat until soft and tender.

Add garam masala and paprika; cook over low heat for 30 seconds. Add 11/2 cups water; bring to a boil. Lower heat and simmer for about 20 minutes or until thick.

Preheat a charcoal grill or grill pan. Remove chicken from marinade. Lightly brush with oil. Grill over medium-high heat until charred but only partially cooked, about 2 minutes on each side. Set aside.

Once tikka masala sauce has thickened, transfer to a blender or food processor; purée until smooth. Return to pot; bring to a boil. Add chicken. Turn down heat to medium-low. Simmer for 10 minutes. Add cream; cook for 1 to 2 minutes. Season with salt, pepper, and chili flakes, if using. Cook for 1 more minute.

Divide rice among 4 bowls. Top with chicken tikka masala and garnish with cilantro. Serve hot.