Creamy & Spicy Chicken Tikka Masala (Medium Heat)

In a large bowl, combine the chicken with salt, pepper, 1/2 tsp garam masala, and 1/2 tsp turmeric powder. Toss to coat evenly.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger and cook for 1 minute more, until fragrant.

Stir in the tomato paste, remaining garam masala, ground cumin, chili powder (start with 1/4 tsp and add more to taste), and salt and pepper. Cook for 1 minute, stirring constantly.

Add the diced tomatoes (undrained) and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Return the chicken to the skillet. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.

Stir in the heavy cream. Simmer for another 5 minutes, allowing the sauce to thicken slightly.

Taste and adjust seasoning as needed. Garnish with fresh cilantro.

Serve hot over basmati rice, if desired.