Chicken Tikka Masala

In a large bowl, combine Greek yogurt, lemon juice, garam masala, cumin, paprika, coriander, salt, garlic, and ginger. Add the chicken pieces and mix until fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Preheat your oven to 450°F (230°C). Thread marinated chicken onto skewers or place on a foil-lined baking sheet. Roast for 15–20 minutes until slightly charred and cooked through.

In a large skillet, heat oil or ghee over medium heat. Add chopped onions and sauté until golden brown (8–10 minutes). Stir in garlic and ginger, cooking for another 2 minutes. Add garam masala, cumin, turmeric, and chili powder. Toast spices for 30 seconds.

Pour in the tomato puree and cook for 10 minutes, stirring occasionally. Stir in heavy cream, reduce heat, and simmer for another 10 minutes.

Add the roasted chicken into the sauce and simmer for 10 more minutes to allow flavors to meld.