In a bowl, mix yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, cumin, coriander, and salt. Add chicken pieces, coat well, and marinate for at least 30 minutes.
Heat oil or ghee in a pan. Add marinated chicken and cook until browned on all sides. Remove from pan and set aside.
In the same pan, add butter. Sauté chopped onions until golden brown. Add ginger-garlic paste and sauté for a minute.
Add tomato puree, garam masala, kasuri methi, and sugar. Cook until the mixture thickens.
Stir in cream and mix well. Add the cooked chicken pieces to the sauce. Simmer for 15 minutes, stirring occasionally.
Garnish with fresh coriander leaves. Serve hot with naan bread or rice.
Serve it hot and enjoy!
The taste was there, but the chicken was a little dry. I might try adding more yogurt to the marinade next time.
Very tasty! I used Greek yogurt for the marinade, which gave it a nice tang. The instructions were clear and easy to follow. Would make it again.
Great flavor! I added a little bit of heavy cream at the end to make it even creamier. The chicken was very tender.
A solid Chicken Tikka Masala recipe. The spice level was perfect for me. I would recommend this to anyone looking for a good, easy-to-follow recipe.
Excellent! The creamy sauce and the tender chicken were a perfect combination. The spice level was just right for my family. Highly recommended.
