📖 Instructions

1. Marinate the chicken: In a bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well. Add the chicken pieces and ensure they are fully coated with the marinade. Cover and refrigerate for at least 4 hours, or preferably overnight. This will really make the flavor pop!
2. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Grill the chicken: Thread the marinated chicken onto skewers. Place the skewers on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and slightly charred. If you have a grill, you can also grill the chicken for a smoky flavor. Watch out for splatters!
4. Prepare the sauce: While the chicken is baking, prepare the sauce. In a large pan or pot, heat the butter or ghee over medium heat. Add the chopped onions and sauté until they are softened and golden brown, about 5-7 minutes. Don't rush this step; the caramelized onions add a lot of flavor.
5. Add aromatics and spices: Add the ginger-garlic paste and green chilies (if using) to the pan. Sauté for another minute until fragrant. Then, add the ground cumin, coriander, turmeric, and red chili powder. Stir well and cook for another minute, allowing the spices to bloom and release their flavors.
6. Add tomato puree and simmer: Pour in the tomato puree and stir well to combine. Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Make sure to not let it burn!
7. Blend the sauce (optional): For a smoother sauce, you can use an immersion blender to blend the sauce directly in the pot. Alternatively, you can transfer the sauce to a regular blender, but be very careful when blending hot liquids. Pulse a few times to release steam before blending completely.
8. Add cream and finish: Stir in the heavy cream or coconut cream (for a dairy-free version) and mix well. Add the sugar or honey to balance the acidity of the tomatoes. Season with salt and pepper to taste. Bring the sauce back to a simmer and cook for another 5 minutes, allowing the flavors to meld together.
9. Add the chicken: Remove the baked chicken from the skewers and add it to the sauce. Stir gently to coat the chicken with the sauce. Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
10. Garnish and serve: Garnish with fresh cilantro leaves. Serve hot with basmati rice, naan bread, or roti. A side of raita (yogurt sauce) also complements the dish beautifully.
11. Enjoy! There are definitely more recipes of Chicken Tikka Masala out there, but this one is pretty special! I hope you enjoy the recipe!