45-Minute Chicken Tikka Masala

1. In a large bowl, combine chicken pieces with Greek yogurt, lemon juice, ginger‑garlic paste, garam masala, cumin, coriander, paprika, turmeric, salt, black pepper, and 1 tbsp oil; mix well, cover, and refrigerate for at least 1 hour (or overnight for deeper flavor).

2. Pre‑heat a large skillet over medium heat and add 1 tbsp oil.

3. Add the finely chopped onion and sauté for 8–10 minutes, stirring occasionally, until the onion is soft and lightly golden.

4. Stir in the minced garlic, minced ginger, and tomato paste; cook for 2 minutes, stirring constantly, then blend the mixture with a hand blender until smooth.

5. Increase the heat to medium‑high and add the marinated chicken pieces; sear for about 5 minutes per side until the exterior is nicely browned but not fully cooked through.

6. Remove the chicken and set aside; add the chopped tomatoes to the pan, scraping up any browned bits, and cook for 2 minutes.

7. Return the blended onion‑garlic‑tomato mixture to the pan, then add the coconut milk, cream, remaining garam masala, cumin, coriander, turmeric, chili powder (if using), salt, butter, and sugar; stir to combine.

8. Bring the sauce to a gentle simmer, reduce heat to low, and let it cook for 10 minutes.

9. Return the chicken to the pan, nestling the pieces into the sauce; continue to simmer for an additional 5 minutes, or until the chicken is cooked through and the sauce has thickened.

10. While the sauce simmers, rinse the rice under cold water until the water runs clear; place rice in a saucepan with water level reaching the first knuckle above the rice, bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes.

11. After 10 minutes, turn off the heat and let the rice steam, covered, for 5 more minutes.

12. For the flatbread dough, combine plain flour, 0.5 tsp salt, baking powder, 2 tbsp Greek yogurt, and a glug of olive oil in a mixing bowl; knead until a smooth, workable dough forms.

13. Divide the dough into 6–8 equal balls, place each between two sheets of parchment or baking paper, and flatten with a rolling pin or the bottom of a saucepan to about ¼‑inch thickness.

14. Heat a dry skillet or flat griddle over medium‑high heat; cook each flatbread for 2–3 minutes per side, until golden spots appear and the bread puffs slightly.

15. Serve the chicken tikka masala over the steamed rice, garnish with fresh coriander, and accompany with the warm flatbreads.