Chicken Tikka Masala

For the Chicken:

• 0.25 cup plain yoghurt
• 2 tsp. garam masala
• 2 tsp. paprika
• 0.5 tsp. freshly ground black pepper
• 0.5 tsp. salt
• 0.5 tsp. cayenne pepper
• 0.5 tsp. ground coriander
• 1 lb. skinless, boneless chicken breast cut into strips

For the Sauce:

• 3 Tbsp. vegetable oil
• 1 tsp. cumin seeds
• 1 large onion, chopped
• 2 green chili peppers, minced
• 3 cloves garlic, minced
• 1 Tbsp. grated fresh ginger
• 2 medium Roma tomatoes, diced
• 0.5 cup tomato paste
• 0.25 cup water
• 1 tsp. garam masala
• 0.5 tsp. ground coriander
• 0.5 tsp. ground turmeric
• 0.5 tsp. salt, or to taste
• 0.5 cup heavy whipping cream
• 0.5 bunch fresh cilantro, chopped

Preheat the oven to 450°F (230°C).

Combine yoghurt, garam masala, paprika, black pepper, salt, cayenne pepper, and coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for at least 4 hours.

Grease a rimmed baking sheet. Remove the chicken from the marinade and place onto the prepared baking sheet, leaving space between each piece.

Bake in the preheated oven until browned and no longer pink inside, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and set aside.

Heat oil in a large skillet over medium heat. Add cumin seeds and cook, sirring gently, until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until the onion begins to soften, 4–5 minutes. Add chili peppers, garlic, and ginger; continue to cook and stir until the onion is browned, 15–20 minutes.

Stir in the tomatoes, tomato paste, and water; cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.

Add garam masala, coriander, turmeric, and salt, then stir in the chicken and cream until well combined; cover and simmer for 10 minutes.

Garnish with cilantro and serve hot, with Naan, rice, and a salad, lime slices on the side.