• 1/4 cup plain yogurt
• 2 teaspoons garam masala
• 2 teaspoons paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• 1 pound skinless, boneless chicken breast – cut into 1-inch strips
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 green chile peppers, minced
• 2 Roma tomatoes, diced
• 1/2 cup tomato paste
• 1/4 cup water
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 cup heavy whipping cream
• 1/2 teaspoon salt, or to taste
• 1/2 bunch cilantro for garnish

Directions

1. 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.
2. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
3. 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.
4. 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.
5. 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.

Original recipe source: http://allrecipes.com/Recipe/Authentic-Chicken-Tikka-Masala/Detail.aspx?src=VD_Summary

My Semi-homemade Version

Ingredients

• 4 lbs (2 packs) Foster Farms Party Wings (or similar brand)
• Organic Tandoori Masala Seasoning from Whole Foods Market (or from your local market, seasoning section)
• Safeway Select brand Chicken Tikka Masala Simmer Sauce (or a similar simmer tikka masala simmer sauce)
• Fresh ground pepper, saffron salt (or any type of kosher salt), turmeric (I use this seasoning for almost everything, but it’s completely optional) to season additionally.
• 2 large banana leaves (I use banana leaves in lieu of using foil, as it gives it an extra flavor boost)  Can be found in Asian markets, frozen section.
• 2-3 bay leaves for aroma

Directions

1. In a large Ziploc (or similar) bag, marinade the party wings with the Organic Tandoori Masala seasoning for about 30 minutes (or longer if you wish, but not necessary).
2. Preheat oven to 350º F.
3. Meanwhile, in a large baking pan place two banana leaves crisscross from each other and set aside.  You will have the ends sticking out from each sides of the pan.
4. After the party wings have marinated, place them in the baking pan.
5. Pour in the Chicken Tikka Masala simmer sauce to cover the entire batch of party chicken wings.
6. Season with a bit of dried herb cilantro, turmeric, fresh ground pepper, and salt; then place 2-3 bay leaves on top a few inches apart from each other.
7. Use the excess banana leaves that sticks out of the pan to slightly cover the chicken wings.
8. Place the pan in the center of the oven and cook for about 1 hour and 15 minutes.  If you want the chicken slightly crunchy, leave it in the oven for about 5 minutes (or so) after turning it off/before serving.
9. This dish is great served with rice (as pictured above), or with homemade/store-bought naan!