Start by cutting the chicken into cubes. In a large bowl, combine them with yogurt, half of the garlic, half of the ginger, and a pinch of salt. Let it marinate while you prepare the sauce. No need to fret over the timing; just a quick soak will infuse the chicken with flavor.

In a large skillet or saucepan, heat the oil and butter over medium heat. Once it’s shimmering, add the chopped onions. Sauté until they become translucent and slightly golden, stirring occasionally. This will take about 5-7 minutes. The goal here is to build a flavorful base for your masala.

Next, stir in the remaining garlic and ginger. Cook for about 1-2 minutes until fragrant. The aroma that fills your kitchen during this step is simply divine.

Now comes the fun part! Add the garam masala, cumin, coriander, turmeric, smoked paprika, cayenne, cardamom, and salt to the skillet. Stir continuously for about a minute. This allows the spices to bloom and release their tremendous flavor potential.

Pour in the tomato purée or crushed tomatoes. Bring the mixture to a gentle boil. Then, add the marinated chicken and green chili, stirring well to coat the chicken in the sauce.

Lower the heat and cover the skillet. Let everything simmer for 15-20 minutes, or until the chicken is cooked through and tender. If you have time, let it simmer a little longer for a richer flavor. Stir occasionally, and don’t be afraid to taste and adjust the seasoning if needed.

Once the chicken is tender, reduce the heat to low and add the coconut milk or heavy cream. Stir everything together, allowing it to meld for another 5-10 minutes. Taste it again—this is your moment to shine as a cook.

While the chicken is simmering, let’s whip up that garlic naan. In a separate bowl, combine flour, baking powder, a pinch of salt, and water until it forms a simple dough. Roll out into flat disks.

Heat a skillet over medium-high heat. Place a flattened piece of dough in the skillet. Cook for about 2 minutes on each side, until golden brown and cooked through. Brush with melted butter and some minced garlic.

Once everything is cooked and your kitchen smells heavenly, it’s time to plate. Serve the chicken tikka masala over rice, garnished with fresh cilantro. Pair it with the warm garlic naan. Dig in and enjoy!