Classic Chicken Tikka Masala

Marinate the ChickenIn a large bowl, combine the yogurt, 1 tablespoon garam masala, turmeric, cumin, and a pinch of salt. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.Cook the ChickenPreheat your oven to 220°C (425°F). Thread the marinated chicken onto skewers or spread on a baking sheet. Bake for 15-20 minutes until slightly charred on the edges. You can also grill for a more authentic flavor.Make the SauceMelt butter in a large pan over medium heat. Add the diced onions and cook for 8-10 minutes until golden brown. Add garlic and ginger, cook for 2 minutes until fragrant. Add Kashmiri chili powder and remaining garam masala, stir for 30 seconds.Pour in the canned tomatoes and simmer for 15 minutes, stirring occasionally. Blend the sauce until smooth using an immersion blender. Stir in the heavy cream and add the baked chicken pieces. Simmer for 10 minutes. Garnish with fresh cilantro and serve with basmati rice or naan bread.