Mix yogurt, lemon juice, ginger paste, garlic paste, salt, garam masala, turmeric, and cumin powder in a bowl. Stir until smooth and well combined. Add chicken cubes and coat completely. Let sit for exactly 25 minutes at room temperature. This quick marinade is enough — don't overthink it.
Heat vegetable oil in a large skillet over medium-high heat. Once it's shimmering, carefully add the marinated chicken pieces in a single layer. Let them sit undisturbed for 2 minutes so they develop a golden crust on the bottom. Don't stir constantly — that's the mistake everyone makes here.
Stir the chicken and cook for another 3-4 minutes until all sides are seared and golden. You'll hear it sizzle and pop as the marinade hits the hot pan — that's exactly what you want. The chicken won't be fully cooked yet, and that's fine. Remove it to a plate and set aside.
In the same skillet, melt butter over medium heat. Add chopped onion and cook for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent. Don't let it brown too much — you want it tender and sweet, not caramelized.
Pour in tomato puree and stir constantly for 2 minutes. The tomato will deepen in color and start to stick slightly to the bottom of the pan. Add water and stir to combine everything. Let it simmer for 3-4 minutes to reduce slightly. I personally add a tiny pinch more salt here because tomato puree can taste flat sometimes.
Pour in the heavy cream and stir gently to combine. When your kitchen smells like warm, buttery tomato with a hint of spice, you'll know the sauce is coming together perfectly. Add the seared chicken back to the skillet and stir everything together. Reduce heat to medium-low and let it simmer for 8-10 minutes until the chicken is cooked through and tender.
Taste the sauce and adjust salt and spices as needed. The chicken tikka masala recipe should taste rich, slightly tangy, and balanced between the tomato and cream. Stir in fresh cilantro right before serving. Don't add it earlier or it'll lose its bright flavor.
