1-First Step: Cut 1.5 lbs boneless chicken thighs into bite-sized pieces. In a bowl, mix 1 cup yogurt, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp grated ginger, 2 tsp each cumin, coriander, paprika, garam masala, and salt to taste. Coat chicken thoroughly. Cover and refrigerate 4-24 hours for best flavor infusion. This marinade tenderizes for juicy chicken tikka masala. For quicker prep, marinate 30 minutes.

2-Second Step: Preheat grill or broiler to medium-high (about 450°F). Thread marinated chicken onto skewers or place on a foil-lined baking sheet. Grill or broil 10-15 minutes, turning halfway, until charred edges appear and chicken reaches 165°F internally. The smoky char defines authentic chicken tikka masala recipe. Rest chicken while preparing sauce. Adapt for oven: bake at 425°F for 20 minutes.

3-Third Step: Heat 2 tbsp oil in a large skillet over medium heat. Add 1 diced onion, cook 5 minutes until soft. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; sauté 2 minutes until fragrant. This aromatic base elevates your homemade chicken tikka masala. Watch for golden color, not burnt.

4-Fourth Step: Add 1 tsp turmeric and 2 tsp chili powder; stir 1 minute to bloom spices. Pour in 1 can (14 oz) crushed tomatoes. Simmer 10 minutes, stirring occasionally, until sauce thickens. Adjust chili for mild or spicy indian curry preferences. For dietary needs, use low-sodium tomatoes.

5-Fifth Step: Stir in 1 cup heavy cream and ½ cup butter until melted and smooth, about 3 minutes. Add grilled chicken pieces; simmer 5-10 minutes to meld flavors. Taste and adjust salt or garam masala. Garnish with chopped cilantro. This step creates the creamy tikka masala sauce. Serves 4; total active time 45 minutes plus marinating.