Step 1: Prepare Onions and Heat Pan

Chop the onions finely. Light the stove and place a pan over medium heat. Add 1 tablespoon of oil and 1 tablespoon of butter to the pan.

Step 2: Sauté Onions and Ginger-Garlic Paste

Add the chopped onions to the pan. Then add 1 tablespoon of ginger-garlic paste. Sauté until the onions turn golden brown and the raw taste of ginger-garlic paste goes away. Add salt as per taste to help extract flavors and cook onions faster.

Step 3: Add Spices and Red Chilli Paste

Once onions are almost brown, add 2 sprigs of dried fenugreek leaves (Kasuri Methi) and 1 tablespoon of dried red chilli paste. Cook for a few seconds. Then add 1/4 teaspoon of turmeric powder, 1 teaspoon of coriander seeds powder, and 1 teaspoon of cumin seeds powder. Cook for a few more seconds to remove the rawness of the spices.

Step 4: Cook Tomatoes and Add Water

Add 2 chopped tomatoes to the pan. Cook the tomatoes until they completely soften and dissolve into the mixture. You can mash them with a spatula. Once mashed, add water as required to form a gravy.

Step 5: Simmer and Add Tomato Purée and Honey

Let the gravy simmer and cook for 4-5 minutes until the tomato pieces are nicely dissolved. For a smoother texture and body, add 1/2 cup of tomato purée. To cut the sour taste of tomatoes, add 1 teaspoon of honey and mix well.

Step 6: Incorporate Cashew Paste and Vegetables

To make the gravy richer, add 2-3 tablespoons of cashew paste and cook for a few minutes until it blends well and thickens. Once the gravy is rich and thick, add 1/4 cup of cubed capsicum and tomatoes (if desired for texture).

Step 7: Add Chicken Tikka and Adjust Consistency

Add 8-10 chopped chicken tikkas to the gravy. Also, add any cooked vegetables (onions, capsicum, tomatoes) that were cooked along with the tikka. If you prefer a slightly liquidy consistency, add water as required and bring it to a boil.

Step 8: Finish with Cream, Coriander, and Butter

Add salt as per taste. To increase richness, pour in 2-3 tablespoons of fresh cream and mix until a nice pink-orange color is achieved. Add 2 tablespoons of freshly chopped coriander leaves. Finally, add a dollop of butter (1 tablespoon) for a rich flavor and blend it through. The Chicken Tikka Masala is now ready to be served.

• Adding salt early helps extract maximum flavors and draws out water, allowing onions to cook faster.

• For a more dominant flavor, you can use chicken stock instead of water.

• Adjust the consistency of the gravy by adding more water if you prefer a thinner curry to enjoy with rice or pulao.

• Use chicken stock instead of water for a richer flavor base.

• Adjust the amount of red chili paste to control the spice level.