500 Grams Boneless Chicken, Cut Into Bite-sized Pieces

1 Cup Plain Yogurt

2 Tablespoons Lemon Juice

2 Teaspoons Ground Cumin

1 Medium Onion, Finely Chopped

2 Cloves Garlic, Minced

1-inch Piece Ginger, Grated

1 Can (400 Grams) Crushed Tomatoes

Step: 1

In A Bowl, Combine The Yogurt, Lemon Juice, Ground Cumin, Ground Coriander, Ground Turmeric, Chili Powder, Garam Masala, And Salt To Make A Marinade.

Step: 2

Add The Chicken Pieces To The Marinade And Mix Well To Coat The Chicken Evenly. Allow It To Marinate For At Least 30 Minutes Or Refrigerate Overnight For Best Results.

Step: 3

Preheat Your Grill Or Broiler. Cook The Marinated Chicken Pieces Until They Are Lightly Charred And Cooked Through. Set Them Aside.

Step: 4

In A Large Skillet Or Pan, Heat The Vegetable Oil Over Medium Heat. Add The Chopped Onion And Sauté Until It Becomes Soft And Translucent. Add The Minced Garlic And Grated Ginger To The Pan And Cook For Another Minute Until Fragrant.

Step: 5

Stir In The Crushed Tomatoes And Simmer The Mixture For About 10 Minutes, Stirring Occasionally.

Step: 6

Reduce The Heat To Low And Pour In The Heavy Cream, Stirring Continuously To Incorporate It Into The Sauce.

Step: 7

Add The Grilled Chicken Pieces To The Sauce And Simmer For An Additional 5-10 Minutes, Allowing The Flavors To Meld Together.

Step: 8

Taste The Sauce And Adjust The Seasoning If Needed By Adding More Salt Or Spices According To Your Preference.

Step: 9

Garnish With Fresh Cilantro Leaves And Serve The Chicken Tikka Masala Hot With Steamed Rice, Naan Bread, Or Roti.