Chicken Tikka Masala

Second Marinade: Whisk 1 cup yogurt with 1 tbsp ginger-garlic paste, 1 tbsp paprika, 1 tsp garam masala, and 1 tsp cumin powder. Mix into the chicken and refrigerate for at least 1 hour (up to overnight).

Roast the Chicken: Preheat the oven to 425°F (220°C). Thread the chicken onto skewers and place on a baking sheet lined with foil. Bake for 15-20 minutes, turning once, until the edges are slightly blackened and chicken is cooked through.

Make the Masala Base: Heat 2 tbsp ghee in a large pot over medium heat. Sauté the grated onions for 8-10 minutes until deep brown and caramelized. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute.

Simmer the Sauce: Add the crushed tomatoes, 1 tsp coriander powder, and 1/2 tsp turmeric. Simmer over medium-low heat for 15 minutes until the sauce reduces and thickens, turning a deep red hue.

Finish with Cream: Stir in the heavy cream and 1 tsp garam masala. Gently fold the roasted chicken (and any juices) into the sauce. Simmer for 5 minutes. Garnish with chopped cilantro and serve with naan.