In a large bowl, combine 150g of plain Greek yogurt, 1 tablespoon of lemon juice, 3 minced garlic cloves, 1 tablespoon of grated ginger, and spices: 1 tablespoon of garam masala, 1 teaspoon each of ground cumin, ground coriander, paprika, chili powder, and salt. Add 500g of boneless, skinless chicken thighs, ensuring they are thoroughly coated. Cover and let the chicken marinate for at least 1 hour, or overnight for enhanced flavor.

Heat a large skillet or grill pan over medium-high heat and add 2 tablespoons of neutral oil. Once shimmering, carefully add the marinated chicken pieces, allowing them to sear for about 5-7 minutes until browned and slightly charred—do not cook through.

In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Allow it to melt, then add 1 large finely chopped onion. Sauté for about 7-10 minutes until the onion becomes golden brown and fragrant.

With the onions sautéed, stir in any remaining garlic and ginger if desired. Then, add 400g of crushed tomatoes or tomato purée, mixing well to combine. Increase the heat slightly and let the mixture simmer for 10-15 minutes until it thickens.

Pour in 150ml of heavy cream to achieve that irresistible creamy texture. Return the seared chicken to the skillet, ensuring it’s coated in the sauce. Simmer on low for an additional 10-12 minutes.

Once the chicken is tender and thoroughly cooked, remove the skillet from the heat. Garnish your Chicken Tikka Masala with fresh cilantro. Serve hot alongside fluffy rice or warm naan.