This is the best chicken tikka masala recipe ever, and it's so rich and perfectly spiced. A double caramelization process produces a chicken tikka masala that tastes just like the best restaurant-style dish.
Stir in the tomato sauce then transfer to a blender and blend until smooth. Return the sauce to your skillet. Add sliced bell pepper, fenugreek, and salt.
Meanwhile, cook the chicken. Preheat broiler and place a wire rack over a baking sheet. Place chicken pieces on top of the rack. Broil, turning occasionally until browned in spots and cooked through, about 8 minutes total.
Simmer for 30 minutes on medium-low heat or until thick and more like a paste than a sauce. Add the can of coconut milk and stir until very smooth. Taste and correct seasonings. Add chicken, stir well, and serve over basmati or cauliflower rice and naan, if that fits into your diet. Top with plenty of chopped cilantro.
If you're on a Whole30, you can use a compliant non-dairy yogurt, like Kite Hill unsweetened, to marinate your chicken. You can also skip the yogurt entirely and simply marinate the chicken in spices and lemon juice, or use canned coconut milk to replace the yogurt.
I prefer to use about 2 cups of pure coconut cream, just the thick, solid white part of a can of coconut milk. You can use one can of full-fat coconut milk, if you prefer, but the sauce won't be as creamy. If you're not on any specific sort of diet, try about 2 cups of heavy cream or half and half to enrich the sauce!