• Step 1: In a large bowl, combine the chicken, yogurt, 2 tablespoons garam masala, lemon juice, 2 cloves minced garlic, and 1 teaspoon grated ginger. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
• Step 2: Preheat your oven to 400°F (200°C). Thread the marinated chicken onto metal or wooden skewers and place them on a baking sheet. Bake for 12-15 minutes, or until the chicken is cooked through and lightly charred.
• Step 3: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent. Add the 3 cloves of minced garlic and 1 tablespoon of grated ginger, and cook for an additional 2 minutes, stirring frequently.
• Step 4: Stir in the 1 tablespoon of garam masala, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and 1 teaspoon of chili powder. Cook for 1-2 minutes, until the spices are fragrant.
• Step 5: Pour in the can of diced tomatoes and the heavy cream. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
• Step 6: Add the cooked chicken skewers to the sauce and gently stir to coat the chicken. Simmer for an additional 5 minutes to allow the flavors to meld.
• Step 7: Remove from heat and stir in the chopped fresh cilantro. Serve the Chicken Tikka Masala immediately over steamed basmati rice.