Method:

• Step 1: Marinate the Chicken

  In a large mixing bowl, combine the chicken pieces with the yogurt, minced garlic, minced ginger, 2 tsp garam masala, turmeric, cumin, chili powder, and salt. Mix well, ensuring each piece of chicken is coated. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for the best flavor.
• Step 2: Cook the Chicken

  In a large skillet or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once hot, add the marinated chicken, shaking off any excess marinade. Cook for about 5-7 minutes, or until the chicken is browned on all sides. Remove the chicken from the skillet and set aside.
• Step 3: Sauté the Onions

  In the same skillet, add the finely diced onion and sauté until golden and translucent, about 5-7 minutes. Stir in 2 tablespoons of minced garlic and 1 tablespoon of minced ginger, cooking for another 2 minutes until fragrant.
• Step 4: Add Spices

  Add 2 tsp garam masala, 2 tsp cumin, 1 tsp turmeric, ground coriander, paprika, salt, and cayenne pepper to the onion mixture. Stir well, allowing the spices to bloom for about 1 minute.
• Step 5: Introduce the Tomato Base

  Pour in the tomato puree and water, stirring to combine. Let the mixture simmer for 10 minutes, allowing the flavors to meld.
• Step 6: Creamy Finish

  Reduce the heat to low and stir in the heavy cream, mixing until fully incorporated. Add the cooked chicken back into the skillet, ensuring it is well coated in the sauce. Simmer for an additional 5-10 minutes, allowing the sauce to thicken slightly.
• Step 7: Garnish and Serve

  Remove from heat and garnish with freshly chopped cilantro. Serve your Creamy Chicken Tikka Masala warm with naan or basmati rice for a complete meal!