Chicken Tikka Masala

1. Marinate chicken with yogurt, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric, 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 0.5 tsp garam masala, and salt for at least 30 minutes (or longer in the fridge). 2. Heat 1 tbsp oil in a pan or grill pan. Cook the marinated chicken pieces until lightly browned and cooked through. Set aside. 3. In a large pot or Dutch oven, heat 2 tbsp oil or ghee. Add finely chopped onion and sauté until golden brown. 4. Add 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant. 5. Pour in crushed tomatoes and cook, stirring occasionally, until the sauce thickens and oil separates (about 8-10 minutes). 6. Stir in 0.5 tsp turmeric, 1 tsp coriander powder, 1 tsp cumin powder, 0.5 tsp red chili powder, and 0.5 tsp garam masala. Cook for 2-3 minutes, stirring. 7. Add cooked chicken pieces to the sauce. Pour in water or chicken broth, bring to a simmer. 8. Stir in heavy cream and crushed Kasuri Methi. Cook for another 5-7 minutes, allowing flavors to blend. 9. Garnish with fresh coriander and serve hot with naan or rice.