Cut your chicken breast into 1.5-inch chunks and place them in a bowl. Mix yogurt, lemon juice, ginger paste, garlic paste, salt, garam masala, and paprika together until smooth. Add the chicken pieces and stir until every piece is coated. Cover and refrigerate for at least 15 minutes—this is what makes the chicken tikka masala recipe so tender and flavorful.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers. Working in batches so you don't crowd the pan, add the marinated chicken pieces and sear for about 3-4 minutes per side until they get a nice golden color. Don't panic if it looks a little wet—that's normal. Transfer the cooked chicken to a plate.

In the same skillet, melt 1 tablespoon of butter over medium heat. Add the tomato puree and stir constantly for about 2 minutes to deepen the flavor—you'll notice the color gets richer and darker. This step makes a huge difference in the final taste, trust me.

Pour in the heavy cream slowly while stirring to create a smooth sauce without lumps. Keep stirring and let it heat through for about 2 minutes until everything's combined and silky smooth. The sauce should look creamy and cohesive at this point.

Return the seared chicken pieces back into the skillet with the cream sauce. Stir gently to coat all the chicken, then reduce heat to medium-low and let it simmer for 15-18 minutes. This is when all those flavors meld together—don't rush this part because the sauce thickens beautifully.

Taste as you go and adjust the salt and spices to your preference. If your sauce is thicker than you want, add a splash of water. I accidentally made mine a little too thick once and added 1/4 cup water, and it was perfect.

Once the chicken is cooked through and the sauce reaches your desired consistency, it's ready to serve. The chicken should be tender enough to cut with a fork, and the sauce should coat it gorgeously. Let it rest for 2 minutes before serving—this helps everything settle.