• Chicken - Thaw the chicken at least an hour before cooking. Cut the chicken pieces into bite-size pieces about 2 inches. Pat dry with a paper towel.
  2 lb Boneless chicken thighs or legs
• Marinate chicken - In a glass or ceramic bowl, marinate the chicken with salt, pepper, and all the spices. Add the lemon juice and Greek yogurt. Mix well to coat the chicken evenly. Cover and marinate for at least 1 hour (overnight for deeper flavor).
  1 tsp Ginger paste, 1 tsp Garlic paste, 2 tbsp Lemon juice, 1 tsp Cayenne powder, ½ tsp Red chili powder, 1 tbsp Ground Coriander powder, 1 tsp Ground cumin powder, ½ tsp Garam masala , 1 tbsp Fenugreek leaves, 1 tsp Kosher salt, ½ tsp Black pepper, 4 tbsp Greek yogurt
• Cook the Chicken Tikka - Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly grease it. Arrange the marinated chicken pieces in a single layer. Roast in the oven for 15-18 minutes, flipping halfway through, until the edges are slightly charred and the chicken is cooked through. Remove from the oven and set aside.
  1 tbsp Vegetable oil

Tikka masala sauce

• Saute -Heat oil and ghee in a large pan over medium heat. Add the cinnamon stick, bay leaves, and curry leaves. Sauté for 30 seconds until fragrant. Add the chopped onions and sauté until golden brown, about 4-5 minutes. Stir in the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
  2 tbsp Ghee, 4 Curry leaves, 2 Bay leaves, 1 med Onion , 1 tsp Ginger paste , 1 tsp Garlic paste, 1 tbsp Honey, 1 Cinnamon stick
• Mae the gravy - Add the spices, fenugreek leaves. Stir well to toast the spices for 30 seconds. Add the tomato paste and cook for 1-2 minutes, stirring frequently. Pour in ½ cup of water, stir, and let it simmer for 5 minutes until the sauce thickens.
  1 tsp Cayenne powder, 1 tsp Chili powder , 1 tbsp Coriander powder, 1 tsp Cumin powder, ¼ tsp Turmeric powder, ¼ tsp Garam masala, ½ tsp Black pepper, ½ tsp Kosher salt, 4 tbsp Tomato paste, 4 tbsp Heavy cream , ½ cup Water
• Combine the chicken with the sauce - Add the roasted chicken tikka pieces to the sauce. Stir to coat the chicken well. Lower the heat and simmer for 5 minutes to let the flavors meld. Stir in the cream and honey. Adjust salt as needed. Simmer for another 2 minutes, then turn off the heat.
• Garnish and Serve - Sprinkle fresh chopped cilantro on top. Serve hot with naan, roti, or basmati rice.
  2 tbsp Fresh cilantro