Love making our favorite take-out food at home because I can control the amount of crap that goes into it. I used vegetable oil instead of ghee and fat free half and half instead of cream and don't think I sacrificed any flavor at all. So simple and great leftover! Chicken Tikka Masala Recipe and picture from Bon Appetit
3tablespoonsghee (clarified butter) or vegetable oil
1small onion, thinly sliced
6cardamom pods, crushed
2dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
128-ounce can whole peeled tomatoes
2cupsheavy cream (I used fat free half and half)
3/4cupchopped fresh cilantro plus sprigs for garnish
Steamed basmati rice (for serving)
Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs. DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.