Step 1

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 (or up to 4 hours).

Step 2

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. (NOTE: You can also grill or pan cook the chicken if desired).

Step 3

Heat the oil in a large pan to medium heat. Add the onion and peppers. Cook for 5 minutes to soften.

Step 4

Add the ginger, garlic, cumin, turmeric, coriander, paprika, cayenne, and garam masala. Stir and cook for 30 seconds to bloom the spices.

Step 5

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.

Step 6

Add the heavy cream and stir to mix through.

Step 7

Remove the chicken from the skewers and stir it into the simmering sauce. Heat through for 2-3 minutes.

Step 8

Garnish and serve! Chicken tikka masala is great with steamed rice and warmed naan bread.