Chicken Tikka Masala

In a large bowl, combine the chicken pieces with yogurt, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp garam masala, 1/2 tsp cumin, 1/2 tsp coriander, and 1/2 tsp salt. Add lemon juice. Mix well, cover, and marinate in the refrigerator for at least 30 minutes, or preferably 2-4 hours.

Heat 1 tbsp oil or ghee in a large pan or skillet over medium-high heat. Add the marinated chicken in a single layer, without overcrowding the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

In the same pan, add the remaining 1 tbsp oil or ghee. Add the chopped onion and sauté over medium heat for 5-7 minutes until softened and translucent. Add the remaining 1 tbsp ginger-garlic paste and cook for another minute until fragrant.

Stir in the remaining 1/2 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp garam masala, 1/2 tsp cumin, and 1/2 tsp coriander. Cook for 30 seconds, stirring constantly, until the spices are fragrant. Pour in the crushed tomatoes and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil separates from the edges.

Return the cooked chicken to the pan with the sauce. Stir well to coat the chicken. Reduce heat to low, stir in the heavy cream and optional sugar, and simmer for 5-10 minutes, allowing the flavors to meld. Season with remaining salt to taste.

Garnish with fresh chopped cilantro before serving. Serve hot with basmati rice, naan bread, or roti.