Chicken tikka masala

Pasos

1. Cut the chicken into even pieces, then coat it with the homemade tikka marinade; let it rest in the refrigerator until the meat is well-flavored and lightly colored.
2. Heat a large skillet, plancha, or the oven broiler to high heat, oil lightly, then sear the chicken until the edges brown and the inside is almost cooked through; set aside with its juices.
3. In a sauté pan, melt the butter with the oil, add the finely sliced onions and cook until they become meltingly soft, golden, and smell sweet.
4. Add the tomato paste, the rest of the spices, and a touch of ginger-garlic paste, then stir until the mixture darkens slightly and smells like roasted tomatoes.
5. Pour in the tomato purée with a little water, scrape the bottom of the sauté pan, and simmer until the sauce thickens and the oil starts to bead on the surface.
6. Add the heavy cream and sugar, then blend briefly if a very smooth texture is desired; the sauce should be velvety, orange, and mild without losing its spiced aroma.
7. Return the grilled chicken and its juices to the sauce, then let it simmer gently until the meat is tender and well coated.
8. Taste and adjust the salt, lemon, or cayenne according to the desired balance, then turn off the heat when the sauce is glossy and creamy.
9. Serve hot in bowls or deep plates, sprinkle with fresh cilantro, and serve with cooked basmati rice.