In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric powder, ground cumin, coriander, smoked paprika, chili powder, salt, and oil to create a thick marinade. Cut your chicken breasts or thighs into bite-sized pieces and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 1 hour—ideally overnight.

Preheat your grill pan or skillet over medium-high heat. Once hot, add a splash of oil and sear the marinated chicken pieces for 4-5 minutes on each side until they are nicely charred and cooked through, reaching an internal temperature of 165°F (75°C). Alternatively, bake the marinated chicken in an oven preheated to 400°F for 15-20 minutes. Set the cooked chicken aside.

In a large saucepan, heat a mix of butter and oil over medium heat until melted. Add finely chopped onions and sauté for 5-7 minutes until they are golden brown. Stir in minced garlic and freshly grated ginger, cooking for an additional minute until fragrant.

Next, add the spices—garam masala, cumin, coriander, and a bit of chili powder—toasting them for about 30 seconds to release their aromas before mixing in the tomato paste and crushed tomatoes.

Allow the simmering masala sauce to cook gently for about 10 minutes before lowering the heat and stirring in heavy cream or coconut milk for a creamy texture. Season with salt and pepper to taste, and optionally add a pinch of sugar.

Add the seared chicken back into the sauce, ensuring every piece is coated in the rich masala. Let it simmer for another 5 minutes on low heat to absorb the flavors. When ready to serve, garnish with freshly chopped cilantro and an extra squeeze of lemon juice.

Pair your Chicken Tikka Masala with fluffy basmati rice or warm naan for a complete meal.