Ingredients:

• • For the marinade:
    • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
    • 1 cup plain yogurt
    • 2 tbsp lemon juice
    • 2 cloves garlic, minced
    • 1-inch piece of ginger, grated
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp turmeric
    • 1/2 tsp smoked paprika
    • 1/2 tsp cayenne pepper (adjust to taste)
    • Salt and pepper, to taste

    For the sauce:

    • 2 tbsp vegetable oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1-inch piece of ginger, grated
    • 1 can (14 oz) crushed tomatoes
    • 1 cup chicken broth
    • 1/2 cup heavy cream or coconut milk
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp ground turmeric
    • 1/2 tsp garam masala
    • Salt and pepper, to taste
    • Fresh cilantro, chopped, for garnish

Instructions:

• In a bowl, combine all the marinade ingredients: yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, smoked paprika, cayenne pepper, salt, and pepper. Add the chicken pieces and mix until well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
• Preheat the oven to 400°F (200°C). Thread the marinated chicken pieces onto skewers and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the chicken is cooked through and slightly charred around the edges.
• Meanwhile, heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened about 5 minutes. Add the minced garlic and grated ginger, and cook for 2 minutes.
• Stir in crushed tomatoes, chicken broth, ground cumin, coriander, turmeric, garam masala, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
• Once the chicken is cooked, remove it from the skewers and add it to the skillet with the sauce. Stir in the heavy cream or coconut milk and simmer for an additional 5 minutes, until the chicken is heated through and the sauce has thickened to your desired consistency.
• Serve the Homemade Chicken Tikka Masala hot, garnished with chopped cilantro. Enjoy with steamed rice, naan bread, or your favorite side dishes.