Tikka masala chicken is a popular Indian dish known for its rich, creamy tomato-based sauce and tender chunks of chicken. Here's a basic recipe to make tikka masala chicken at home:

Ingredients:

• 500g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 3 tablespoons tikka masala spice blend (you can use store-bought or make your own)
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 can (400g) diced tomatoes
• 1 cup heavy cream or coconut cream for a dairy-free option
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Cooked rice or naan bread for serving

For the tikka masala spice blend:

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Instructions:

• In a bowl, combine the plain yogurt and tikka masala spice blend. Add the chicken pieces and toss until they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.
• Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
• Add the minced garlic and ginger to the skillet and cook for another 1-2 minutes until fragrant.
• Stir in the marinated chicken pieces and cook until they are browned on all sides, about 5-7 minutes.
• Add the diced tomatoes to the skillet, including the juice from the can. Stir to combine and bring the mixture to a simmer.
• Reduce the heat to low and let the tikka masala simmer gently for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
• Stir in the heavy cream or coconut cream and simmer for an additional 5 minutes. Season with salt and pepper to taste.
• Garnish the tikka masala chicken with fresh cilantro leaves before serving.
• Serve hot with cooked rice or naan bread on the side.