1-Step 1: Marinate the Chicken Begin by cutting your boneless chicken into 1.5-inch cubes for even cooking. In a large bowl, combine all marinade ingredients: Greek yogurt, Kashmiri red chili powder, garam masala, turmeric, coriander powder, cumin powder, salt, lemon juice, kasuri methi, ginger garlic paste, and oil. Mix well to combine all the spices. Add the chicken pieces and toss to coat thoroughly with the marinade. Cover the bowl and refrigerate for a minimum of 8 hours, though 24-48 hours produces the most tender, flavorful results. If you’re pressed for time, 3 hours will work, but the chicken won’t be quite as juicy.

2-Step 2: Prepare the Masala Sauce Base When you’re ready to cook, heat 3 tablespoons of oil or ghee in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the finely chopped onions along with 1 teaspoon of salt, which helps draw out moisture and promotes even browning. Sauté patiently, stirring frequently, until the onions turn a deep golden brown color, approximately 8-10 minutes.

3-Step 3: Add Aromatics Once the onions are perfectly golden, add the green chili (if using) and 1 tablespoon of ginger garlic paste. Sauté for 2-3 minutes until the raw smell disappears and the mixture becomes fragrant. The ginger and garlic form the aromatic backbone of the sauce, so make sure they cook properly without burning.

4-Step 4: Incorporate Spices Lower the heat to prevent burning, then quickly add the Kashmiri red chili powder, coriander powder, garam masala, and cumin powder. Stir continuously for 30-45 seconds just until the spices release their fragrance. Spices can scorch easily at this stage, so work quickly and keep them moving in the pan.

5-Step 5: Build the Tomato Base Add your prepared tomatoes (either pureed fresh tomatoes or bottled tomato puree/passata) to the spiced onion mixture. Increase heat to medium-high and cook for 8-10 minutes, stirring frequently, until the tomatoes break down completely and the mixture thickens considerably. You want to see oil starting to separate from the sides this indicates the tomatoes have cooked sufficiently.

6-Step 6: Simmer the Sauce Pour in 1 cup of hot water (use 2 cups if planning to add cashew cream later), bring to a boil, then cover and reduce heat to low. Simmer for 12-14 minutes until the sauce becomes fragrant and reaches your desired consistency. The sauce should coat the back of a spoon but still have enough liquid to simmer the chicken.

7-Step 7: Cook the Chicken While the sauce simmers, cook your marinated chicken using one of these methods: Method Temperature Time Instructions Oven Bake 460°F (238°C) 18-20 minutes Place on foil-lined tray, turn once, broil for char marks Skillet Medium-high heat 3-4 min per side Hot oiled skillet, cook until nearly done with charred edges Air Fryer 400°F (204°C) 12 minutes total Turn halfway through cooking time Whichever method you choose, the chicken should reach an internal temperature of 165°F and have nice char marks on the exterior. Don’t overcrowd your cooking surface work in batches if necessary to ensure proper browning rather than steaming.

8-Step 8: Finish the Curry Once your sauce has simmered and thickened, add 1-2 teaspoons of sugar to balance the acidity. Pour in ½ cup of heavy cream (or your prepared cashew cream) and stir gently. Simmer for 2-3 minutes until the sauce becomes glossy and aromatic. Add your grilled chicken pieces to the sauce along with 1 tablespoon of crushed kasuri methi. Cover and cook for 2-3 minutes on low heat, allowing the chicken to finish cooking through and absorb the sauce’s flavors. Taste and adjust seasoning as needed.

9-Step 9: Serve and Garnish Transfer your finished chicken tikka masala to a serving dish. Create a beautiful swirl pattern using the remaining 3 tablespoons of heavy cream and sprinkle generously with fresh chopped coriander leaves. Serve immediately with butter naan, roti, paratha, or basmati rice.