Slice chicken breast into thin pieces.

In a bowl, combine chicken with yogurt, ginger, garlic, salt, lemon juice, chili powder, garam masala, coriander, and cumin.

Ensure all chicken is coated well and marinate for 4 hours in the refrigerator.

After marinating, cook chicken in a grill pan over high heat until cooked through. Reserve the grilled chicken.

In a medium pot, heat vegetable oil and butter over medium-high heat.

Add jalapeno, cilantro, and fennel seeds to the pot.

Cook until fragrant, stirring occasionally.

Add diced red onion and cook until browned, stirring occasionally.

Add ginger and garlic and cook until the raw smell dissipates.

Add tomato puree and stir to incorporate fully.

Add chili powder, cumin, turmeric, garam masala, and coriander.

Cook for about 15 minutes, stirring occasionally.

Add honey and heavy cream to the sauce.

Season with salt and pepper to taste.

Return the grilled chicken to the gravy and simmer for 5 minutes.

Serve the Chicken Tikka Masala over basmati rice.