Step 1

In a large bowl, combine all of the ingredients for the marinade except the chicken pieces. Whisk the mixture until well blended.

Step 2

Cut the boneless skinless chicken thighs into bite-sized pieces.

Step 3

Add the chicken to the marinade, mixing well.

Step 4

Refrigerate the mixture and let the chicken marinate for one hour.*Marinate the chicken overnight (up to 12 hours) for the best flavors.

Step 5

Drain the chicken pieces in a strainer to remove the excess marinade.

Step 6

Add the cooking oil to a large skillet over medium-high heat.

Step 7

When the pan is hot, add the chicken pieces. Cook in two batches if necessary, you don't want to crowd the pan.

Step 8

Coon the chicken pieces until nicely browned (2 minutes on each side).

Step 9

Remove the chicken from the skillet and place them on a serving dish or baking sheet, loosely covered with foil to keep warm until needed.

Step 10

Add the butter to the same skillet and let it melt over medium-high heat.

Step 11

When the butter has melted, add the onions to the pan and cook for 2-3 minutes, until soft and fragrant. *Make sure to use a large spoon to scrape up the browned bits that stuck to the bottom of the pan.

Step 12

Add the chopped garlic and ginger to the pan and continue cooking for 1 minute, stirring the mixture as it cooks.

Step 13

Add the garam masala, cumin, turmeric, and coriander to the pan and continue to cook for 30 seconds until fragrant. *Stir the mixture during the cooking, so the spices don't burn and get bitter.

Step 14

Add the tomato puree, chili powder, paprika, and salt to the pan, stirring until well combined.

Step 15

Reduce the heat to low and let the mixture simmer for 10 minutes, stirring as needed. As the sauce thickens it will develop a deep reddish-brown color.

Step 16

Add the heavy cream and brown sugar to the sauce. Stirring until well blended.

Step 17

Add the cooked chicken and any juices that may have been released from the chicken into the pan and with the sauce. Stir to combine.

Step 18

Let the Tikka Masala continue to simmer for 8-10 minutes. The sauce will be thick and bubbling.*If the sauce is too thick, add water to thin the sauce to the desired consistency.

Step 19

Garnish with chopped cilantro and serve with Basmati rice and Naan bread.