Chicken Tikka Masala

Ingredients:

500g of small-pieced, boneless chicken
Yogurt, plain, one cup
1-tablespoon ginger paste
10 grams of garlic paste
Cumin powder, 1 teaspoon
1 teaspoon dried coriander
1-tablespoon turmeric powder
Garam masala powder, 1 teaspoon
Red chili powder, 1 teaspoon
2 tablespoons of vegetable oil
Salt, as desired
chopped fresh cilantro leaves as a garnish

To make the sauce:

2 tbsp. of butter
one sliced onion
1-tablespoon ginger paste
10 grams of garlic paste
Cumin powder, 1 teaspoon
1 teaspoon dried coriander
1-tablespoon turmeric powder
Garam masala powder, 1 teaspoon
Red chili powder, 1 teaspoon
tomato puree, 1 cup
heavy cream, 1 cup
Salt, as desired

Instructions:

Chicken, yogurt, ginger, garlic, cumin, coriander, turmeric, garam masala, red chili powder, vegetable oil, and salt should all be combined in a sizable mixing basin. To evenly coat the chicken, thoroughly mix. For at least one hour, cover and chill.
Set the oven’s temperature to 400°F (200°C). The marinated chicken skewers should be threaded onto a baking pan. Bake the chicken for 15 to 20 minutes, or until cooked through and slightly browned.
In the meantime, melt the butter in a sizable pot over medium heat.
Add the red chili powder, cumin, coriander, turmeric, and garam masala powders as well as the ginger and garlic pastes. 1-2 more minutes of sautéing.

Cook for 5–6 minutes, or until the sauce thickens, after adding the tomato puree. Add salt to taste and the heavy cream after that.

The chicken should be taken off the skewers and put in the sauce. Add another five to six minutes of simmering. Serve hot with rice or naan and garnish with fresh cilantro leaves.