Authentic Chicken Tikka Masala

Combine yogurt 2 teaspoons garam masala paprika black pepper 1/2 teaspoon salt cayenne pepper and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.

Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.

Place chicken strips on the prepared baking sheet leaving space between each piece and bake in the preheated oven until browned and no longer pink inside about 10 minutes. Remove and set aside.

Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic about 3 minutes. Add onion; cook and stir until onion begins to soften 4 to 5 minutes. Stir in garlic ginger and green chiles and continue to cook until onion is browned 15 to 20 minutes. Cook and stir tomatoes tomato paste and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture about 10 minutes.

Cook and stir 1 teaspoon garam masala 1/2 teaspoon coriander and turmeric into the tomato mixture. Mix in the cooked chicken add cream and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.