1-Step 1: Marinate the Chicken Start by patting your diced chicken pieces dry with paper towels. This helps the marinade stick better and prevents excess moisture. In a large mixing bowl, combine all your marinade ingredients: the Greek yogurt, Kashmiri red chili powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, kasuri methi, ginger garlic paste, and oil. Mix everything thoroughly until you have a thick, aromatic paste. Add the chicken pieces to the marinade and toss until every piece is well-coated. Cover the bowl with plastic wrap or transfer everything to a zip-top bag. Refrigerate for a minimum of 8 hours, though 24 to 48 hours will give you the best results. The acids in the yogurt and lemon juice work to break down the proteins, resulting in incredibly tender chicken.

2-Step 2: Prepare the Tikka Masala Sauce Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onions along with the salt. The salt helps draw out moisture and speeds up the browning process. Sauté the onions patiently, stirring occasionally, until they turn a deep golden brown color. This usually takes about 15-20 minutes and is crucial for developing the sauce’s rich flavor base. Once the onions are perfectly caramelized, add the green chili (if using) and the ginger garlic paste. Cook for about 2 minutes until the raw smell disappears. Now add all your ground spices: the Kashmiri red chili powder, garam masala, coriander powder, and cumin powder. Stir constantly for about 30 seconds to bloom the spices and release their essential oils. Be careful not to burn them. Pour in the pureed tomatoes (or tomato passata) and stir well to combine. Let this mixture cook for 10-15 minutes until it thickens considerably and you see small pockets of oil separating from the edges. This concentrated tomato base gives the sauce its intense, umami-rich character. Add the hot water, bring everything to a simmer, then cover and cook for another 15-20 minutes until the sauce is fragrant and thick. For an extra-smooth sauce, you can use an immersion blender at this stage, which also helps reduce any acidity from the tomatoes.

3-Step 3: Grill the Chicken Tikka Preheat your oven to 460°F (240°C). Thread the marinated chicken pieces onto metal skewers, leaving a small gap between each piece for even cooking. If using wooden skewers, soak them in water for 30 minutes first. Place the skewers on a baking sheet lined with foil or a wire rack set over a baking sheet. Bake for approximately 20 minutes, turning halfway through. The chicken should have nice charred spots and be cooked through with an internal temperature of 165°F. Alternative cooking methods:* Skillet: Heat a cast iron pan over high heat. Cook the chicken pieces in batches, allowing them to char without steaming. About 3-4 minutes per side.* Air fryer: Cook at 400°F for 12-15 minutes, shaking halfway through.

4-Step 4: Combine and Finish With your sauce ready and chicken grilled, it’s time to bring everything together. Add the grilled chicken tikka pieces directly into the simmering sauce. Pour in the heavy cream (or cashew cream), add the sugar, and crumble in the kasuri methi between your fingers to release its oils. Stir gently to combine. Let everything simmer together for 5-10 minutes until the chicken is tender and the sauce has reached your desired consistency. The chicken will absorb some of the sauce flavors while releasing its char-grilled essence into the curry. Taste and adjust the seasoning. You can add more salt, a bit more cream for richness, or a pinch more garam masala if you like stronger spice notes. Transfer to a serving dish and finish with a generous swirl of additional cream and a sprinkle of fresh coriander leaves. Your easy Chicken Tikka Masala recipe is now ready to serve!