Ingredients:

For the marinade:

    1.1 lbs boneless, skinless chicken breast

    1 cup yogurt

    2 tablespoons lemon juice

    2 tablespoons ground cumin

    2 tablespoons garam masala

    1 tablespoon coriander powder

    1 teaspoon turmeric

    1 teaspoon ground chili powder

    1 teaspoon salt

    1/2 teaspoon black pepper

    2 cloves garlic, crushed

    1 cm ginger, grated

For the sauce:

    2 tablespoons oil

    1 onion, chopped

    2 cloves garlic, minced

    1 cm ginger, grated

    1 tablespoon tomato paste

    1 can (14.5 oz) diced tomatoes

    1/2 cup heavy cream

    1 teaspoon garam masala

    1/2 teaspoon ground coriander

    1/4 teaspoon ground chili powder

    Salt and pepper to taste

For serving:

    Basmati rice

    Naan bread

    Cilantro leaves

Instructions:

    Cut the chicken breast into cubes and mix with the marinade ingredients. Refrigerate for at least 30 minutes, or up to overnight.

    In a pan, heat the oil and fry the onion, garlic, and ginger.

    Add the tomato paste and fry for another 1-2 minutes.

    Pour in the diced tomatoes, heavy cream, garam masala, coriander, chili powder, salt, and pepper. Bring to a boil, then simmer for about 15 minutes.

    Add the marinated chicken and cook for another 15 minutes, or until the chicken is cooked through.

    Serve with basmati rice and naan bread, garnished with cilantro leaves.

Tips:

    You can use chicken thighs instead of chicken breast.

    You can use coconut milk instead of heavy cream.

    You can omit the chili powder if you don't like spicy food.

    You can also serve chutney with tikka masala.

Enjoy!