Step 1: Prep the Chicken

If using bone-in, skin-on chicken thighs, remove the skin and debone them. Cut all chicken meat into uniform 1 to 1.5-inch cubes.

Step 2: Prepare the Marinade

In a large bowl, combine the full-fat yogurt, 1 tbsp grated ginger, 1 tbsp grated garlic, lemon juice, 1.5 tsp Kashmiri chili powder, ground turmeric, 1/2 tsp fenugreek (if using), 1/2 tsp garam masala, salt, and pepper. Whisk everything together until completely combined.

Step 3: Marinate the Chicken

Add the cubed chicken to the marinade and mix thoroughly until every piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor and tenderness.

Step 4: Sauté and Caramelize Onions

In a large pot or rondeau over medium heat, melt 3 tbsp of ghee. Add the small-diced red onion and a pinch of salt. Sauté for 5 minutes until lightly browned. Reduce the heat to low and continue to cook the onions for another 10 minutes, stirring occasionally, until they are deeply caramelized.

Step 5: Cook Aromatics and Spices

Add 1 tbsp of grated ginger and 1 tbsp of grated garlic to the caramelized onions and cook for 30-45 seconds until fragrant. Add the sliced serrano pepper and sauté for 1-2 minutes. Next, add the bay leaf, 2 tsp of Kashmiri chili powder, and 1/2 tsp of garam masala. Stir and cook for another 30-45 seconds to bloom the spices.

Step 6: Build and Reduce the Sauce

Pour in the tomato puree and about 1/2 cup of water (used to rinse the puree container). Season with salt. Increase the heat to medium and cook for 5-7 minutes, stirring, to reduce and concentrate the flavors. Then, add 1 cup of chicken stock and continue to simmer and reduce for another 10-12 minutes until the sauce has thickened considerably.

Step 7: Cook the Chicken (Two Methods)

Choose one of the following methods to cook the chicken: Method 1 (Pan-Frying): In a large skillet, heat 3 tbsp of ghee over high heat until it begins to smoke. Add the marinated chicken in a single layer. Cook untouched for 3 minutes to get a good sear, then continue to sauté for another 5-6 minutes, stirring, until the chicken is browned and cooked through (160°F internal temperature). Method 2 (Grilling): Soak wooden skewers in water for 20-30 minutes. Thread the marinated chicken onto the skewers. Grill on a hot grill (450-550°F) for 3-4 minutes per side, with the lid closed, until cooked through and nicely charred. Remove the chicken from the skewers.

Step 8: Finish and Combine

Stir the heavy whipping cream and the optional 1/2 tsp of fenugreek into the reduced tomato sauce. Season with salt and pepper to taste. Add the cooked chicken (from either method) to the sauce. Finally, stir in the 1/4 cup of finely minced fresh cilantro until combined.

Step 9: Serve

Serve the Chicken Tikka Masala hot in a bowl over a bed of basmati rice. Garnish with more fresh cilantro if desired and serve alongside fresh, hot naan bread.

• Using chicken thighs will result in more tender and flavorful chicken.

• Marinating the chicken for a longer period (up to 24 hours) will enhance flavor and tenderness.

• Grilling the chicken on skewers adds a classic smoky flavor that is hard to replicate in a pan.

• For a richer garam masala, toast whole spices and grind them fresh.

• Use paneer instead of chicken for a vegetarian version.

• Substitute canned diced tomatoes or fresh diced tomatoes for tomato puree to create a chunkier sauce.

• Adjust the amount of chili powder or serrano pepper to control the spice level.