Chicken Marinade

1. In a bowl, mix yogurt, garlic and ginger paste, lemon juice, salt, and Tandoori & Tikka Masala Spice Blend. Add chicken pieces and coat well.
2. Marinate for at least 30 minutes or up to overnight in the refrigerator for the best flavor.

Cooking the Chicken

1. Heat a skillet over medium-high heat with a small amount of oil. Cook marinated chicken for 3 minutes on each side until lightly charred.

Making the Sauce

1. In a large saucepan, heat cooking oil over medium heat. Add grated onion and cook until golden brown, about 5–7 minutes.
2. Stir in garlic and ginger paste, cooking for 1–2 minutes until fragrant.
3. Add tomato puree, Tandoori & Tikka Masala Spice Blend, salt, and sugar (if using). Cook for 2–4 minutes, adding a splash of water if necessary to prevent sticking.
4. Stir in cream (or coconut milk) and bring to a gentle simmer.

Combining the Dish

1. Add the cooked chicken to the sauce, ensuring it is well coated. Simmer for 5–8 minutes to blend flavors.
2. Stir in ghee or butter for a rich, silky finish.
3. Remove from heat and gently swirl in plain yogurt if desired.

Serve hot with basmati rice or naan, garnished with fresh cilantro if desired.