• Step 1: In a large bowl, combine the chicken, yogurt, lemon juice, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon paprika, and 1 teaspoon salt. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
• Step 2: In a large skillet over medium-high heat, melt the butter. Add the marinated chicken and cook for 3-4 minutes per side, or until lightly charred. Remove the chicken from the skillet and set aside.
• Step 3: In the same skillet, sauté the onion for 5 minutes, or until translucent. Add the garlic and ginger, and cook for an additional minute, stirring constantly, until fragrant.
• Step 4: Stir in the 1 teaspoon coriander, 1 teaspoon paprika, 1 teaspoon garam masala, and 1 teaspoon salt. Pour in the tomato sauce and heavy cream, and bring the mixture to a simmer.
• Step 5: Add the seared chicken to the sauce and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
• Step 6: Serve the Chicken Tikka Masala hot, garnished with chopped cilantro. Enjoy with basmati rice, naan, or your favorite accompaniment.