Spicy Chicken Tikka Masala

1.In a large bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, turmeric, chili powder, and salt. Mix well to form a marinade.

2.Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight.

3.Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.

4.Add the marinated chicken to the skillet, cooking until the chicken is browned on all sides, about 8-10 minutes.

5.Stir in the canned diced tomatoes and bring to a simmer. Cook for about 10 minutes, allowing the flavors to meld.

6.Reduce the heat to low and stir in the heavy cream. Simmer for an additional 5 minutes until the sauce is heated through and slightly thickened.

7.Taste and adjust seasoning if necessary, adding more salt or spices as desired.

8.Serve the Spicy Chicken Tikka Masala hot, garnished with fresh cilantro leaves over a bed of cooked basmati rice.