📖 Instructions

1. Prepare the Marinade: In a large bowl, whisk together yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, coriander, and red chili powder. Ensure there are no lumps and the mixture is well combined.
2. Marinate the Chicken: Add the chicken pieces to the marinade. Make sure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the chicken becomes.
3. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
4. Bake the Chicken: Arrange the marinated chicken pieces on the prepared baking sheet in a single layer. Bake for 20-25 minutes, or until the chicken is cooked through and slightly charred. The internal temperature should reach 165°F (74°C).
5. Prepare the Sauce: While the chicken is baking, heat oil in a large skillet or pot over medium heat. Add finely chopped onion and sauté until golden brown, about 5-7 minutes. This step is crucial for building the base flavor of the sauce.
6. Add Aromatics: Stir in ginger-garlic paste and green chilies (if using). Sauté for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
7. Incorporate Tomatoes: Add tomato paste and diced tomatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes have softened and the paste has caramelized slightly. This deepens the flavor of the sauce.
8. Blend the Sauce: Use an immersion blender to blend the sauce until smooth. Alternatively, you can transfer the sauce to a regular blender, but be careful when blending hot liquids. Return the blended sauce to the skillet.
9. Add Spices and Cream: Stir in garam masala, kasuri methi (crushed), sugar, and salt. Then, pour in heavy cream and mix well. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
10. Combine Chicken and Sauce: Add the baked chicken pieces to the simmering sauce. Stir gently to coat the chicken evenly. Let it simmer for another 5-10 minutes to allow the chicken to absorb the flavors of the sauce.
11. Garnish and Serve: Garnish with freshly chopped cilantro. Serve hot with basmati rice or naan bread. A dollop of yogurt or a squeeze of lemon juice can add a refreshing touch.
12. Enjoy! Relish every bite of this home-cooked Chicken Tikka Masala. Savor the layers of flavor and the satisfaction of creating something truly special.