Chicken Tikka Masala

2 pounds boneless skinless chicken, cut into bite-size pieces (use chicken breast or chicken thigh, or both)
1 cup plain yogurt whole milk
6 cloves garlic minced
1 tablespoon minced ginger
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons coriander
2 teaspoons turmeric
2 teaspoons paprika
Salt to taste

3 tablespoons oil
1 medium onion chopped
1 small bell pepper chopped (Use Kashmiri peppers if you can obtain them, or other local peppers)
2 tablespoons minced ginger
6 cloves garlic minced
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons garam masala
1 teaspoons ground cumin
1 teaspoons cayenne powder optional for extra spicy
¼ cup tomato paste
2 cups tomato sauce or more to taste
1 cup water
1 cup heavy cream
FOR SERVING: Fresh chopped cilantro chili flakes, naan, steamed basmati rice

Add the chicken pieces to a small bowl. Add the yogurt, garlic, ginger, cumin, garam masala, coriander, turmeric, paprika, and salt and pepper to taste. Mix well. Cover and refrigerate for at least 1 hour. Marinate overnight for more developed flavor.

Preheat oven to 450 degrees F. Remove the chicken and place the marinated pieces onto skewers. Set them onto a lined baking sheet and bake them for 15 minutes, or until the chicken is cooked through. Set aside.

Heat the oil in a large pan to medium heat. Add the onion and peppers. Cook for 5 minutes to soften.
Add the ginger, garlic, cumin, turmeric, coriander, paprika, cayenne, and garam masala. Stir and cook for 30 seconds to bloom the spices.
Stir in the tomato paste, tomato sauce and water. Bring to a boil, then reduce heat and simmer for 10 minutes. You can simmer longer if you’d like to develop more flavor. Add a bit of water if the sauce becomes too thick.
Add the heavy cream and stir to mix through.
Remove the chicken from the skewers and stir it into the simmering sauce. Heat through for 2-3 minutes.
Garnish and serve! Chicken tikka masala is great with steamed rice and warmed naan bread.

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