1-First, prepare the chicken marinade by cubing the chicken into 1 to 1½ inch pieces and patting it dry. Combine the chicken with all the marinade ingredients, mixing well, then cover and refrigerate for a minimum of 8 hours, ideally up to 48 hours or at least 3 hours if you’re in a rush.

2-Next, for the tikka sauce, heat 3 tablespoons of oil or ghee in a pan and add 1½ cups of finely chopped onions along with 1 teaspoon of salt. Sauté until they turn deep golden brown to build a flavorful base.

3-Now, add 1 green chili if you like it spicy, along with 1 tablespoon of ginger garlic paste, and sauté for about 40-60 seconds until aromatic. Lower the heat and quickly stir in ½ to 1 teaspoon of Kashmiri red chili powder, 1 tablespoon of coriander powder, 2 teaspoons of garam masala, and 1 to 1½ teaspoons of cumin powder to avoid burning.

4-Then, add 500 grams of pureed or chopped tomatoes and cook over medium-high heat until the masala thickens and oil separates, which takes about 7-8 minutes for fresh tomatoes or 2 minutes for puree. Pour in 1 cup of hot water, bring to a boil, cover, and simmer for 12-14 minutes until the sauce thickens. You can cool and blend it if needed to reduce acidity.

5-While the sauce simmers, grill the marinated chicken by threading it onto skewers and baking in a preheated oven at 460°F for 9-10 minutes per side. Broil for 2-3 minutes for charred edges.

6-Alternatively, cook in a skillet with oil on medium-high heat, turning to char evenly, or air fry at 400°F for 6 minutes per side.

7-Stir 1 to 2 teaspoons of sugar and ½ cup of heavy cream into the sauce, cooking for a few minutes until thick and aromatic.

8-Add the grilled chicken and 1 tablespoon of kasuri methi to the sauce, cover, and cook for 2-3 minutes until the chicken is tender. Adjust seasoning with salt, garam masala, and sugar as needed.

9-Garnish with 3 tablespoons of heavy cream and 3 tablespoons of chopped fresh coriander leaves, then serve hot with naan, roti, paratha, basmati rice, or jeera rice.