1-Step 1: Marinate the Chicken: Mix 1½ lbs boneless chicken thighs or breasts, cut into pieces, with the marinade ingredients including yogurt, spices, and oil. Refrigerate for at least 8 hours overnight or up to 48 hours works best for tender results. This step infuses the chicken with deep flavors from garam masala and Kashmiri chili.

2-Step 2: Cook the Chicken: Grill the marinated chicken by baking at 460°F for 9-10 minutes per side, broiling for a char, or cook in a skillet with oil for 3-4 minutes per side until charred. You can also air fry at 400°F for 6 minutes per side, basting as needed. For a smoky touch, for more grilling ideas, check out our grilled chicken recipes on the site.

3-Step 3: Prepare the Sauce: Heat 3 tablespoons of oil or ghee and sauté 1½ cups chopped onions with 1 teaspoon salt until golden. Add 1 optional green chili and 1 tablespoon ginger garlic paste, then stir in the spices quickly. Incorporate 1.1 lbs tomatoes and cook until thickened, about 7-8 minutes, before adding water, kasuri methi, and cream.

4-Step 4: Combine and Finish: Add sugar to the sauce, fold in the cooked chicken, and simmer covered for 2-3 minutes until tender. Adjust seasoning as needed. The total prep time is about 20 minutes, cooking takes 40 minutes, and don’t forget that marination is key for the best Chicken Tikka Masala.

Garnish with 3 tablespoons heavy cream and coriander leaves, then serve with butter naan or basmati rice. This step-by-step approach makes it accessible for busy parents and working professionals looking for a rewarding meal.