Combine 1 cup yogurt with 3 tbsp tikka masala paste in a bowl, stirring until paste dissolves completely. Add chicken pieces and coat evenly, ensuring marinade touches every surface. Refrigerate for 15 minutes minimum while you prepare aromatics.

Heat 2 tbsp ghee in a large skillet over medium-high heat until it shimmers. Add diced onion and cook 3-4 minutes until edges turn golden, stirring occasionally. Onion's natural sugars caramelize, building foundational sweetness that balances spice.

Add minced garlic and ginger, cooking 60-90 seconds until fragrant but not browning. This timing releases essential oils without bitterness that would mar the sauce. Stir constantly to prevent sticking.

Carefully transfer marinated chicken to the skillet, working in batches if needed. Sear for 3-4 minutes on first side without moving pieces—this creates texture and develops color. Flip and sear the other side. The best chicken tikka masala requires proper searing before the sauce introduces moisture.

Add crushed tomatoes and chicken broth, scraping up browned bits from the pan bottom. Stir in garam masala, cumin, cayenne, and salt. Reduce heat to medium and simmer for 12-15 minutes until chicken reaches 165°F internally. The sauce thickens slightly while chicken finishes cooking through.

Remove from heat and stir in heavy cream, lemon juice, and honey. Taste and adjust seasoning—more salt brings forward spice, extra lemon brightens cream-forward palates. Do not boil after adding cream as high heat can cause separation.

Garnish with fresh cilantro and serve immediately over rice, naan, or cauliflower rice for elegant presentation.