Classic Chicken Tikka Masala

In a bowl, mix the yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, turmeric, chili powder, and salt to make a marinade.

Add the chicken thighs to the marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour or overnight for best results.

Preheat the grill or oven to a high temperature. Thread the marinated chicken onto skewers or place directly on the grill/baking tray.

Cook the chicken for about 15-20 minutes, turning occasionally until fully cooked and slightly charred. Remove from heat and set aside.

In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.

Stir in the crushed tomatoes and let it simmer for about 10 minutes, allowing the flavors to meld together.

Add the grilled chicken pieces to the sauce, along with heavy cream. Stir well and let it simmer for another 5-10 minutes, adjusting seasoning if necessary.

Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a pot, bring 500 ml of water to a boil, add the rice, and cook for about 15 minutes until fluffy and tender.

Serve the Chicken Tikka Masala hot, garnished with fresh cilantro alongside the basmati rice.