Chicken Tikka Masala

1.In a large bowl, combine all the marinade ingredients. Mix well to coat the chicken pieces. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.

2.Preheat the grill or broiler. Thread the marinated chicken onto skewers, discarding any excess marinade. Grill or broil the chicken for about 10 minutes, turning occasionally, until cooked through and slightly charred.

3.Meanwhile, heat vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes.

4.In a small bowl, mix together the ground cumin, ground coriander, turmeric powder, paprika powder, chili powder, and ground cinnamon. Add this spice mixture to the skillet and cook for 1 minute, stirring constantly.

5.Add the tomato puree to the skillet and cook for 2 minutes, stirring well to combine the spices and tomato puree.

6.Reduce the heat to low and add the heavy cream and plain yogurt to the skillet. Stir well to combine and simmer for 5 minutes to allow the flavors to meld together. Season with salt to taste.

7.Add the grilled chicken pieces to the skillet and stir gently to coat the chicken with the sauce. Simmer for another 5 minutes to heat the chicken through.

8.Garnish with chopped fresh cilantro and serve hot with rice or naan bread. Squeeze fresh lemon juice over the chicken tikka masala before eating, if desired.