Quick Chicken Tikka Masala
['1 (2 1/2") piece ginger, peeled', '4 garlic cloves, peeled', '1/2 medium yellow onion', '1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1" cubes', '2 teaspoons kosher salt, divided, plus more to taste', '3/4 teaspoon freshly ground black pepper, divided, plus more to taste', '2 1/2 teaspoons garam masala, divided', '2 tablespoons vegetable oil', '2 tablespoons unsalted butter', '1 tablespoon tomato paste', '1 1/2 teaspoons turmeric', '1/8-1/4 teaspoon cayenne pepper', '1 (28-ounce) can crushed tomatoes', '1 (10-ounce) package frozen peas, thawed', '1/2 cup plain full-fat or low-fat yogurt (not Greek)', '1 tablespoon fresh lemon juice', '1/4 cup fresh cilantro leaves and tender stems', 'Naan (Indian flatbread; for serving)']
Pulse ginger and garlic in a food processor until finely chopped. Add onion and pulse again until finely chopped.
Toss chicken with 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. garam masala in a medium bowl.
Heat oil over high in a large skillet (at least 12" in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.
Heat same skillet over medium-high and add butter, chopped onion mixture, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 1/2 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.
Remove from heat and stir in yogurt and lemon juice. Season with salt and pepper. Divide among 4 plates, top with cilantro, and serve with naan.
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