Chicken Tikka Masala

In a bowl, combine chicken pieces, lemon juice, salt, ginger garlic paste, yogurt, red chili powder, garam masala, crushed cumin, and vegetable oil. Mix well to coat the chicken evenly.

Cover the bowl and refrigerate for at least 30 minutes, or preferably longer for more flavor.

Heat 2 tbsp of vegetable oil in a pan over medium-high heat.

Add the marinated chicken pieces to the hot pan in a single layer. Sear on both sides for about 8-10 minutes until browned and mostly cooked through. Do this in batches if necessary to avoid overcrowding the pan. Remove chicken from the pan and set aside.

In the same pan, add the remaining 3 tbsp of vegetable oil. Add the chopped onions and sauté until golden brown, about 10-15 minutes.

Add the ginger garlic paste and sauté for 1 minute until fragrant.

Pour in the tomato puree. Cook for 5-6 minutes, stirring occasionally, until the oil starts to separate from the sauce.

Add turmeric powder, coriander powder, crushed cumin, salt, and red chili powder. Sauté for 1 minute.

Add the seared chicken back to the pan with the sauce. Pour in 1 cup of water. Stir well, bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes.

Stir in the thick cream, dried fenugreek leaves, and garam masala. Cook on low heat for another 2 minutes, stirring gently.

Taste and adjust salt if needed.

Serve hot with rice or naan.