Chicken Tikka Masala

1: Slice the chicken into small even pieces.

2: Combine chicken with yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.

3: Cover and refrigerate for at least 4 hours, or overnight.

4: Add 3 tablespoons of avocado oil to a pot and cook the marinated chicken until the internal temperature reaches 165°.

5: Remove from pan and set aside.

6: In the same pot over medium heat, sauté onions, ginger, and garlic until tender but not browned.

7: Add cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds until fragrant.

8: Add ¼ cups of water, stir in the can of tomato sauce, then bring to a boil and cook for about 5 minutes.

9: Pour in the cream.

10: Add the chicken to the sauce, cooking for another 6 minutes.

11: Garnish with cilantro and serve over rice and/or with naan.