Tikka Masala

Marinade :

• 680gr Boneless, skinless chicken fillet,chicken breasts
• 1 cup plain full-fat yogurt 
• 1 teaspoon turmeric / curcumin
• 2 teaspoons garam masala
• 1 tablespoon lemon juice 
• 2 teaspoons black pepper
• ¼ teaspoon dried ginger

Sauce :

• 2-3 tablespoons olive oil
• 1 medium white onion diced
• 1-2 serrano chiles minced
• 5 garlic cloves minced
• 1 ½ tablespoons fresh ginger grated
• 3 ½ teaspoons garam masala
• 1 teaspoon paprika
• 443ml tomato sauce
• 1 green bell pepper sliced into strips
• 1 tablespoon dried fenugreek leaves
• lots of salt (2 teaspoons?)
• 2 cups heavy cream (33% fat) (~200-250ml)

Cook basmati rice

Marinade execution : 

On a bowl mix all, till you have a nice cream, throw the chicken pieces and mix well. Put it at least 2 hours or better overnight, on refrigerator.

Cook chicken on oven place chicken pieces on top of the rack 4m per side (total 8m). Or cook on pan 5m per side (total 10m).

Sauce :

On a pan heat up then turn to medium heating, put the oil, wait to get hot enough, drop the onion, cook until softened (5m) add :

• 2 serrano chiles > stir
• 5 garlic > stir
• 1 ½ tablespoons fresh ginger
  

reduce heat to medium-low, cook, stir for about 30-40 seconds (when sticking, add drops of water), add : 

• 3 ½ teaspoons garam masala > stir
• 1 teaspoon paprika

cook, stir until fragrant, few minutes, add a couple of tablespoons of water if necessary to reduce sticking. add :

• 443ml tomato sauce > stir
• 1 green bell pepper > stir
• 1 tablespoon fenugreek > stir
• 2 teaspoons salt

stir, simmer for 30 minutes (still on medium-low heat) or until thick and more like a paste than a sauce. add :

• heavy cream > stir until is very smooth
• chicken > stir

continue cook for 5-10m.

source - https://40aprons.com/restaurant-style-chicken-tikka-masala-paleo-whole30/

ref - https://www.pipiscrew.com/2021/05/cheryl-malik-tikka-masala/

ref video - https://www.youtube.com/watch?v=HMfUsS9zeuw