Chicken Tikka Masala Recipe

• 630 grams (22 oz) chicken boneless ((Preferably thighs, or breasts))
• ½ cup Greek yogurt ((hung curd))
• ½ to 1 teaspoon Kashmiri red chili powder ((use less for low heat))
• 1 teaspoon garam masala
• ¼ teaspoon turmeric
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon kasuri methi
• 1 tablespoon ginger garlic paste
• 1 tablespoon oil ((mustard oil if you have))
• 3 tablespoons oil ((or ghee))
• 1½ cups (150 grams) onions ((fine chopped, 1x - 1 large or 2 medium))
• 1 green chilli ((optional))
• 1 teaspoon salt
• 1 tablespoon ginger garlic paste
• ½ to 1 teaspoon Kashmiri red chili powder ((use less for low heat))
• 2 teaspoons garam masala ((adjust to taste))
• 1 tablespoon coriander powder
• 1½ teaspoons cumin powder
• 1 to 2 teaspoons sugar ((adjust to taste))
• 500 grams fresh tomatoes ((pureed or 1x - 10 oz., 1¼ cup tomato puree/ passata))
• 2 cups hot water ((more if required))
• 1 tablespoon kasuri methi ((dried fenugreek leaves))
• ½ cup heavy cream/whipping cream ((or 1x - ⅓ cup whole cashews, 30, refer notes))
• 3 tablespoons heavy cream ((or any cream))
• 3 tablespoons coriander leaves ((fine chopped))

Directions