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!
Best Chicken Tikka Masala I've ever made! The balance of flavors is perfect. I especially loved the creamy texture of the sauce. Highly recommend!
Really enjoyed this recipe. The spice blend was fantastic, and the instructions were easy to follow. Only thing I would change is adding a bit more chili for a spicier kick.
It was alright. The chicken was a bit dry, but the sauce had good flavor. I might marinate the chicken longer next time to see if that helps.
Good recipe, easy to make. I added some bell peppers to the sauce for extra vegetables. The spice level was just right for my taste.
