Smoky Chicken Tikka Masala

Combine the chicken pieces with yogurt, lemon juice, Kashmiri chili powder, 1 teaspoon garam masala, 1 tablespoon ginger-garlic paste, and a generous pinch of salt. Mix well, ensuring every piece is coated. Marinate for at least 30 minutes (or up to overnight in the refrigerator).

Thread the marinated chicken onto skewers or spread on a lined baking sheet. Broil on high for 12-14 minutes, turning once halfway, until the chicken is charred in spots and cooked through. Alternatively, cook in a very hot cast-iron skillet for the char. Set the tikka pieces aside.

In the same pan or a fresh one, melt the butter with the oil over medium heat. Add the diced onion and cook for 7-8 minutes until soft and golden.

Add the 2 teaspoons ginger-garlic paste and cook for 2 minutes. Stir in the cumin powder, coriander powder, paprika, and turmeric. Toast the spices for 30 seconds.

Pour in the crushed tomatoes and salt. Simmer on medium-low for 12-15 minutes, stirring occasionally, until the sauce thickens and deepens in color.

Use an immersion blender to puree the sauce until smooth (or let it cool slightly and blend in a jar blender). Return to the pan if needed.

Stir in the cream, sugar, 1 teaspoon garam masala, and crushed kasuri methi. Simmer for 3 minutes. Add the charred chicken tikka pieces and gently stir to coat. Simmer together for 5 minutes so the chicken absorbs the sauce flavors.

Garnish with fresh cilantro and a swirl of cream. Serve with naan, basmati rice, or both.