Chicken Tikka Masala

In a large bowl, combine the cubed chicken thighs, Greek yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, and lemon juice. Mix well.

Add 1 tsp garam masala, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp turmeric, and salt. Mix until the chicken is fully coated.

Cover and refrigerate to marinate for at least 30 minutes.

Heat oil and butter in a large skillet over high heat. Add the marinated chicken in a single layer and cook until browned on all sides. Remove the chicken from the pan and set aside.

Reduce the heat to medium. To the same skillet, add the diced red onion, the remaining 1 tbsp of garlic paste, and 1 tbsp of ginger paste. Sauté for a few minutes until the onion has softened.

Add the canned tomatoes and soaked cashews to the skillet. Stir and cook for a few minutes to heat through.

Carefully transfer the mixture to a high-powered blender. Blend until you have a completely smooth and creamy gravy.

Pour the blended gravy back into the skillet. Stir in the remaining 1 tsp garam masala, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp turmeric, sugar, and optional dried fenugreek leaves.

Return the cooked chicken to the sauce. Stir to combine and let it simmer for 5 minutes for the flavors to meld.

To finish, drizzle with heavy cream and garnish with fresh cilantro.

Serve hot with garlic naan and basmati rice.