Cut the chicken fillets into bite-sized pieces. In a bowl, combine chicken with yogurt, salt, pepper, paprika, chili flakes and tikka masala paste. Set aside and let marinate for 15 minutes to one hour, or overnight if time allows.

In the meantime, finely chop the onion, mince the garlic and grate the ginger.

In a large nonstick skillet, heat oil and 1 tablespoon butter over medium. Add half of the chicken and place in a single layer. Sear, undisturbed for 2 minutes, next stir for 1 minute more or until golden brown but not cooked through. We'll finish cooking the chicken in the sauce. Transfer chicken into a clean bowl. Repeat with remaining chicken.

In the same skillet, melt the remaining butter. Add onion, ginger and garlic, cook for 2 minutes until soft and fragrant. Stir in salt, paprika, turmeric, coriander, cumin and sugar. Cook for 1 minute until you scent the aromas.

Add tikka masala paste, cook for 2 minutes. Add tomato purée and let simmer for 5 minutes until it starts to thicken and turns into a deep brown red color.

Pour in the coconut milk and sprinkle with lime juice. Add the chicken together with its juices back to the skillet. Stir to coat and simmer for 10 minutes until the sauce thickens. Taste and adjust salt.

Top with cilantro and chopped chili pepper. Serve with basmati rice, warm naan and a fresh cucumber salad. Enjoy!