Cooking Instructions:

In a large bowl, combine the yogurt, garam masala, cumin, coriander, turmeric, cayenne pepper, kosher salt, and black pepper. Mix well and add the chicken, ensuring it's fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Preheat your oven to 400°F (200°C) or prepare a grill. Place the marinated chicken on a baking sheet or grill and cook for 20-25 minutes until fully cooked and slightly charred. Remove from heat and set aside.

In a large skillet, heat vegetable oil over medium heat. Add the chopped onions and sauté until they're very soft and translucent, about 8-10 minutes.

Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

Add the crushed tomatoes to the skillet and bring to a simmer, allowing it to cook for about 10 minutes, stirring occasionally.

Lower the heat and stir in the heavy cream until the sauce is well combined. Add the cooked chicken to the skillet and simmer for another 5-10 minutes to allow the flavors to meld together. Chicken is marinated in Greek yogurt and spices before cooking, which helps tenderize the meat and infuse it with flavor.

Taste and adjust seasoning as necessary. Garnish with fresh cilantro and serve with basmati rice or naan.

Extra Tips:

When cooking Chicken Tikka Masala, don't rush the marination process; the longer you let the chicken soak in the yogurt and spices, the more flavorful it will be.

Additionally, to enhance the dish's complexity, consider toasting your spices in the oil before adding the onions for a deeper flavor.

This dish can also be made in advance and reheated, allowing the flavors to meld even further. Enjoy your cooking experience!