Chicken Tikka Masala with Spicy Tomato Sauce

Cut the chicken thighs into 2-3 cm (1-inch) pieces. In a large bowl, combine the plain yogurt, 2 tbsp ginger-garlic paste, 1 tsp turmeric, 1 tsp red chili powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, and a pinch of salt. Add the chicken pieces, mix thoroughly, then cover and refrigerate for at least 30 minutes, ideally 1-4 hours.

Heat a little cooking oil in a large skillet over medium-high heat. Remove the chicken from the marinade (do not wipe off the yogurt) and cook in batches until golden brown on all sides and cooked through. This takes about 5-7 minutes per batch. Set the cooked chicken aside on a plate.

In the same skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes. Add 1 tbsp ginger-garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp red chili powder, 0.5 tsp turmeric, and 1 tsp garam masala. Sauté the spices for 1 minute until fragrant.

Pour in the canned crushed tomatoes, sugar, and a pinch of salt. Stir to combine, then bring to a boil, reduce heat to low, and simmer covered for 15-20 minutes until the sauce thickens and the flavors meld. If desired, you can use an immersion blender to purée the sauce for a smoother texture.

Stir in the heavy cream and crushed kasoori methi into the sauce, then return the cooked chicken pieces to the skillet. Cook for another 5-10 minutes over low heat, allowing the chicken to absorb the sauce flavors and heat through completely. Taste and adjust salt if needed. Garnish with fresh, chopped cilantro before serving.