Cut chicken into 1 to 1¼-inch bite-size pieces. In a bowl combine yogurt, garlic paste, ginger paste, lemon juice, ground cumin, ground coriander, garam masala, turmeric, kosher salt and 2 tsp vegetable oil. Add chicken pieces and mix until fully coated. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

If you want a slight char (traditional tikka), thread marinated pieces onto skewers or place on a baking sheet and broil on high for 6–8 minutes, turning once, until edges are slightly charred and mostly cooked through. Alternatively, pan-sear in 1 tbsp oil over medium-high heat for 4–5 minutes per side until browned and just cooked through. Remove and set aside; chicken will finish cooking in the sauce.

For the sauce (butter cream & tomato)

Cook the aromatics

In a large skillet or heavy saucepan heat 1 tbsp vegetable oil and 3 tbs butter over medium heat. Add finely chopped onion and cook, stirring occasionally, until soft and golden, about 8–10 minutes. Add garlic paste and ginger paste and cook 1–2 minutes until fragrant.

Stir in ground cumin, ground coriander, paprika and cayenne and cook for 30–45 seconds to bloom the spices.

Pour in the tomato puree, scrape up any browned bits, and bring to a gentle simmer. Reduce heat and simmer, uncovered, for 10–12 minutes until the sauce thickens and oil begins to separate slightly.

Finish the sauce

Lower heat to medium-low. Stir in heavy cream and 2 tbs plain yogurt (if using) until smooth. Add sugar, crushed kasuri methi, ½ tsp garam masala and 1 tsp salt. Simmer gently for 3–4 minutes, stirring to incorporate and taste for seasoning. If sauce is too acidic, adjust with a pinch more sugar; if too thick, add 1–2 tbs water or cream.

Add the partially cooked chicken pieces to the simmering sauce and stir to coat. Simmer together on low for 6–8 minutes, until chicken is cooked through (internal temp 165°F/74°C) and flavors have melded. Spoon sauce over chicken as it simmers so pieces stay coated and creamy.

Stir in remaining ½ tsp garam masala (if desired) and taste for salt. Garnish with chopped fresh cilantro just before serving.

To serve

Spoon cooked basmati rice onto plates or a serving platter. Ladle chicken tikka masala over the rice or serve alongside. Garnish with cilantro and lemon wedges. Serve hot.