Step 1: Marinate the Chicken
In a large mixing bowl, combine the yogurt, lemon juice, oil, garam masala, cumin, coriander, turmeric, paprika, cayenne, salt, minced garlic, and grated ginger. Whisk until well combined and smooth. Add the chicken cubes and toss until every piece is thoroughly coated in the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor. The yogurt’s enzymes will tenderize the chicken while infusing it with spice.

Step 2: Cook the Marinated Chicken
Heat 2 tablespoons of oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat. Once hot, add the marinated chicken pieces in a single layer (work in batches if needed to avoid overcrowding). Cook for 2-3 minutes per side until the chicken is nicely charred and cooked through, reaching an internal temperature of 165°F. The chicken should have some beautiful charred spots. Remove the cooked chicken from the pan and set aside on a plate. Don’t worry if it’s not 100% cooked through – it will finish cooking in the sauce.

Step 3: Start the Sauce Base
In the same skillet (don’t clean it – those browned bits add flavor!), reduce heat to medium and add the butter and 1 tablespoon of oil. Once the butter melts, add the finely diced onion. Sauté for 6-8 minutes, stirring occasionally, until the onion is soft, translucent, and just beginning to turn golden brown at the edges. This caramelization adds sweetness and depth to your sauce.

Step 4: Add Aromatics and Spices
Add the minced garlic and grated ginger to the onions. Sauté for 1-2 minutes until fragrant and the raw smell disappears. Now add all your ground spices: garam masala, cumin, coriander, turmeric, paprika, cayenne, and cinnamon. Stir constantly for about 1 minute to toast the spices – this blooms their essential oils and intensifies their flavors. Be careful not to burn them. The mixture should be very fragrant.

Step 5: Add Tomatoes
Pour in the tomato sauce or crushed tomatoes. Stir well to combine with the spiced onion mixture, scraping up any browned bits from the bottom of the pan. Let this simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato flavor cooks out. The sauce should deepen in color and the oil may start to separate slightly at the edges – this is good!

Step 6: Blend for Smoothness (Optional)
For a restaurant-style smooth sauce, use an immersion blender to puree the sauce directly in the pan until completely smooth. Alternatively, carefully transfer to a regular blender, blend until smooth, and return to the pan. If you prefer a more rustic, chunky sauce, skip this step entirely.

Step 7: Add Cream and Chicken
Reduce heat to medium-low. Stir in the heavy cream, mixing well until the sauce becomes a beautiful orange-pink color. Add salt and sugar (if using) to taste. Now return the cooked chicken pieces and any accumulated juices back to the pan. Stir gently to coat the chicken in the sauce.

Step 8: Simmer and Finish
Let the chicken tikka masala simmer gently for 8-10 minutes, stirring occasionally, until the sauce thickens to your desired consistency and the chicken is heated through. If using kasuri methi (dried fenugreek leaves), crush it between your palms to release the oils and add it now. Stir well. The sauce should be thick enough to coat the back of a spoon but still pourable.

Step 9: Final Touches
Taste and adjust seasoning, adding more salt, a squeeze of lemon juice, or a pinch more cayenne if needed. The sauce should be well-balanced – rich, slightly sweet, tangy, and warming with spice but not overly hot.

Step 10: Garnish and Serve
Remove from heat and garnish generously with fresh chopped cilantro. Serve hot over fluffy basmati rice with warm naan bread on the side. A dollop of extra yogurt and lime wedges make perfect accompaniments.