In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and a drizzle of oil. Mix well until smooth. Add the chicken breasts, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat.

Preheat your grill pan over medium-high heat. Once hot, add a splash of oil and sear the marinated chicken for 4–5 minutes on each side, until golden brown and cooked through. You can also bake the chicken at 400°F for 15–20 minutes if preferred. Remove the chicken from the pan and let it rest while you prepare the sauce.

In the same skillet, add a mix of butter and oil over medium heat. Once melted, add finely chopped onions and sauté until they turn golden brown, about 5 minutes. Stir in minced garlic and ginger, cooking for an additional minute until fragrant. Next, add the spices and cook for another minute to bloom their flavors, filling your kitchen with an aromatic essence.

Incorporate tomato paste into the onion mixture and cook for 2–3 minutes, stirring constantly to deepen the flavor. Then, pour in the crushed tomatoes and bring to a simmer. Allow the sauce to bubble gently for 10 minutes, thickening slightly. Slowly mix in heavy cream or coconut milk until fully combined, resulting in a rich and creamy sauce that envelops your taste buds.

Slice the seared chicken into bite-sized pieces and add it to the simmering sauce, allowing everything to meld together. Simmer for another 5 minutes, stirring occasionally to combine flavors. Just before serving, drizzle fresh lemon juice into the dish and garnish with chopped cilantro, adding a bright touch to your vibrant Gordon Ramsay Chicken Tikka Masala.