Step 1: Marinate the Chicken

1. Combine Marinade Ingredients: In a large bowl, mix the plain yogurt, minced garlic, grated ginger, garam masala, turmeric, ground cumin, Kashmiri chili powder, and salt until well combined.
2. Add Chicken: Place the chicken pieces into the marinade, ensuring they are fully coated.
3. Marinate: Cover the bowl and refrigerate for at least 30 minutes, preferably up to 1 hour, to allow the flavors to infuse.

Step 2: Cook the Chicken

1. Heat Oil: In a large skillet or pot, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Sear Chicken: Add the marinated chicken pieces in batches, avoiding overcrowding. Cook each piece for about 3 minutes on each side until browned. Remove the chicken from the pan and set aside. The chicken will finish cooking in the sauce.

Step 3: Prepare the Sauce

1. Sauté Aromatics: In the same pan, melt 2 tablespoons of butter over medium heat. Add the finely diced onions and sauté for about 3 minutes until softened, scraping up any browned bits from the bottom of the pan.
2. Add Garlic and Ginger: Stir in the grated garlic and ginger, cooking for 1 minute until fragrant.
3. Incorporate Spices: Add garam masala, ground cumin, turmeric powder, and ground coriander. Cook for about 20 seconds until the spices release their aroma.
4. Add Tomatoes and Simmer: Pour in the tomato puree, Kashmiri chili powder, red chili powder, and salt. Stir well and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens and deepens in color.

Step 4: Combine Chicken and Sauce

1. Add Cream and Sugar: Stir in the heavy cream and brown sugar, mixing well to combine.
2. Return Chicken to Pan: Add the seared chicken pieces and any accumulated juices back into the pan.
3. Simmer Until Cooked: Cook for an additional 8-10 minutes, or until the chicken is cooked through and the sauce is thick and bubbling. If the sauce becomes too thick, add water to reach the desired consistency.

Step 5: Serve

Garnish: Sprinkle the dish with chopped fresh cilantro for a burst of freshness and color.

Accompaniments:

• Steamed Basmati Rice – The light, fluffy texture of basmati rice pairs perfectly with the rich and creamy tikka masala sauce.
• Garlic Naan or Roti – Soft and warm naan bread is ideal for scooping up the flavorful sauce.
• Jeera (Cumin) Rice – Fragrant cumin-infused rice enhances the dish’s depth of flavor.
• Raita – A cooling yogurt-based side dish with cucumbers and mint to balance the heat.
• Pickled Onions – Tangy, slightly spicy onions add a nice crunch and acidity.
• Vegetable Side Dishes – Roasted cauliflower, sautéed spinach, or grilled bell peppers complement the dish well.