Chicken tikka masala

Yogurt-marinated chicken, charred, then simmered in a creamy spiced tomato sauce.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

2 lb Boneless chicken thighs(or chicken breast)
1 cup Plain whole-milk yogurt
28 oz Crushed tomatoes
8 oz Heavy cream
1 Yellow onion
6 cloves Garlic
2 inches Fresh ginger
1 Lemon
1 bunch Fresh cilantro
2 cups Basmati rice
4 Naan(bakery or bread aisle)
3 tbsp Butter
1 tbsp Garam masala(spice aisle at Walmart, or any Indian market. Swap: equal parts cumin and coriander with a pinch of cinnamon)
2 tsp Ground cumin· most people have this
1 tbsp Paprika(for the red color; Kashmiri chili powder if you have an Indian market)· most people have this
1 tsp Ground turmeric· most people have this
2 tbsp Vegetable oil· most people have this
2 tsp Salt· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 60 minutes

Cut the chicken into bite-size chunks. Mix the yogurt with half the garlic and ginger (grated), the juice of the lemon, 1 tsp salt, 2 tsp garam masala, 1 tsp cumin, the turmeric and half the paprika. Coat the chicken and leave it at least 30 minutes, or overnight in the fridge.
Start the rice. Heat the broiler to high and line a sheet pan with foil.
Spread the chicken on the pan and broil 10 to 12 minutes, turning once, until it has dark charred spots. It will finish in the sauce.
Meanwhile melt the butter with the oil in a large pan over medium heat. Cook the finely chopped onion for 8 minutes until soft and golden.
Add the rest of the garlic and ginger for 1 minute, then the remaining spices for 30 seconds. Pour in the crushed tomatoes and simmer 10 minutes.
Stir in the cream and the charred chicken with any juices from the pan. Simmer 10 minutes more until the chicken is cooked through and the sauce is thick. Taste for salt.
Scatter cilantro over the top and serve with the rice and warmed naan.

Amounts are on the list above — they change with the number of people; the steps do not.