Chicken Tikka Masala

Instructions

1. In a large bowl, combine chicken, yogurt, lemon juice, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon paprika, and salt. Cover and allow to marinate for 1 hour.

2. Prepare rice according to package directions.

3. Heat ghee in a large skillet over medium-high heat. Add the chicken and cook for 4 minutes per side until browned. Remove from heat and set aside.

4. In the same skillet, sauté the onion for 3 minutes. Add the garlic and ginger and cook for 1 additional minute.

5. Stir in the remaining garam masala, cumin, paprika, coriander and cayenne. Cook for 1 minute. Pour in the tomatoes and heavy cream. Bring to a simmer and cook for 7 minutes or until thickened.

6. Add the chicken back to the sauce and stir in the brown sugar. Simmer for 5 additional minutes. Remove from heat and stir in the cilantro.

7. Serve over the Basmati rice.