Instructions

• In a large bowl, combine the chicken thigh pieces, the 1/2 cup plain yogurt, and half of the 1/4 cup tikka masala paste. Cover and refrigerate for at least 10 minutes or up to 4 hours to marinate.
• Divide the 1/4 cup olive oil into two equal portions. Heat one portion in a large non-stick pan over medium heat. When hot, add the 4 curry leaves and cook until fragrant (a few seconds).
• Add the chopped large brown onion, the de-seeded and chopped small chili, and the minced clove of garlic to the pan. Cook for 2–3 minutes, stirring, until the onion is softened and translucent.
• Stir in the remaining tikka masala paste, the 1 cup chicken broth, the 14 ounces canned diced tomatoes (with their juices), and the 1 tablespoon tomato paste. Bring to a gentle simmer, reduce the heat to low, and simmer for 15 minutes, stirring occasionally, until the sauce has thickened.
• While the sauce simmers, heat the second portion of olive oil in a separate pan over medium-high heat. Remove the chicken from the marinade, allowing excess yogurt mixture to drip back into the bowl. Add the chicken pieces to the hot pan in a single layer (work in batches if needed) and cook, turning occasionally, until the pieces are golden and crisp on the outside and cooked through.
• Transfer the cooked chicken pieces into the simmering sauce. Stir to combine and simmer together on low for 10 minutes to finish cooking the chicken and meld the flavors.
• Stir the 1/2 cup heavy cream into the sauce until evenly incorporated and warmed through (about 1–2 minutes). Serve immediately.