In a mixing bowl, add the yogurt with all the spices (ground cumin seeds, ground coriander seeds, ground fennel seeds, dried fenugreek leaves, chili powder, salt, sugar, grated ginger, and grated garlic). Mix everything and then drop the chicken bites into the same bowl. Give it a mix to coat the chicken pieces evenly. Cover the bowl and keep it in the refrigerator for 4 hours or overnight for best result.

Prepare the makhni sauce and keep it ready.

To prepare the chicken tikka masala, start by grilling the chicken. You could use a charcoal grill for the best smoky flavor, or just grill it indoor using a grill pan on a stovetop.

Place the grill pan on medium high heat and brush a little oil on the pan. When the pan heats up, layer the chicken pieces. Do not move it around, and let it sizzle for 4 minutes. Then, turn the chicken pieces and let it sizzle for 3 more minutes.

The chicken pieces should be cooked through by now. These chicken pieces can also be served as tikka with your choice of dipping sauce.

To prepare the curry, place a heavy bottom pan on medium heat and drizzle 1 teaspoon of oil. When the oil heats up, drop the sliced onion and cook for 2 minutes, or until the onions are softened.

Pour the makhni sauce and water, stir and cook for a minute. Then, drop the grilled chicken and cook for 2 minutes.

Finally, add the heavy cream, which is optional, but it enhances the creaminess of the curry. Cook for 1 more minute.

Garnish with fresh cilantro and serve warm with your choice of Indian bread or rice.