In a mixing bowl, combine yogurt, lemon juice, ginger paste, garlic paste, kosher salt, ground turmeric, Kashmiri red chili powder, garam masala, and dried fenugreek leaves. Add chicken pieces and coat well. Cover and refrigerate for at least 4 hours, or ideally overnight.

Cook the chicken: Thread marinated chicken onto skewers or arrange on a grill rack. Bake in a preheated oven at 400°F for 15 minutes. Broil for an additional 2–3 minutes for charred edges. Alternatively, air fry at 380°F for 10–15 minutes until cooked through. Let rest for 5 minutes.

Make the sauce base: In a large skillet or Dutch oven, heat 2 tablespoons oil over medium heat. Add finely chopped onions and sauté for about 10 minutes, stirring every couple of minutes. Cover after each stir to retain moisture.

Build the flavor: Add 2 teaspoons ginger paste and 2 teaspoons garlic paste to the skillet and sauté for 30 seconds until fragrant. Stir in 1 (15 ounce) can crushed tomatoes, ¼ teaspoon ground turmeric, 1½ teaspoon kosher salt, 2 teaspoon Kashmiri red chili powder, and 1 teaspoon garam masala.

Simmer the sauce: Add 1 cup of water to the skillet, bring to a simmer, then cover and cook for 15 minutes, allowing flavors to meld and sauce to thicken slightly.

Blend to smoothness: Carefully blend the mixture into a smooth sauce using an immersion blender directly in the skillet, or transfer to a standard blender. Return the smooth sauce to the skillet.

Finish and serve: Stir in ½ cup heavy cream and the cooked chicken. Simmer for 3-5 minutes until heated through and the sauce coats the chicken beautifully. Serve hot with basmati rice or naan bread.

Enjoy your homemade Chicken Tikka Masala!