In a bowl, mix together the yogurt, ginger garlic paste, spices mentioned, kasuri methi, lemon juice, oil and salt. Add the chicken breasts cut into bite sizes and coat them well with the marinade. Cover and marinate for at least 2 hours or overnight if possible.

Preheat the air fryer at 180C or 360F for 3 minutes. Place the marinated chicken in a single layer in the air fryer basket leaving enough space between them. Cook for 12-15 minutes, flipping once halfway through, till the chicken tikka is cooked and slightly charred.

You can also serve this chicken tikka as an appetizer with a yogurt mint chutney, lemon and onion wedges. Or use them to toss in the curry.

If you do not have an air fryer, heat a grill pan or skillet and drizzle some ghee/oil. Place the chicken pieces in one layer and cook on medium-high heat for about 8–10 minutes, flipping occasionally, till they are cooked through and golden.

Heat ghee or oil in a pan. Add cumin seeds and chopped onion. Sauté till golden brown.

Stir in the ginger garlic paste and split green chilli. Cook for a minute. Add the cashews and chopped tomatoes or tomato puree. Cook until the masala thickens, gets mushy and soft. Allow the masala to cool down and make a smooth puree in a blender.

Add the cooked masala back in the pan. Add turmeric, garam masala, red chilli powder and salt to taste along with kasuri methi. Mix well. Now add the cooked chicken tikka pieces and and mix well. Cook for a couple of minutes more.

If using cream, lower the heat and stir in the cream. I don’t use. Simmer the curry for a couple of minutes. Garnish with chopped cilantro and serve hot. Serve delightful chicken tikka masala hot with naan, roti, or rice.