Chicken Tikka Masala

Cut the chicken breast into bite-sized pieces and place them in a bowl.

In a separate bowl, mix yogurt, lemon juice, garam masala, cumin powder, coriander powder, turmeric powder, and salt to create a marinade.

Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 1 hour, preferably overnight.

Heat oil in a large pan over medium heat. Add finely chopped onion and sauté until golden brown.

Mince the garlic and ginger, then add them to the pan and cook for another minute until fragrant.

Stir in the tomato puree and cook for about 5 minutes, allowing the flavors to meld together.

Add the marinated chicken to the pan, cooking until the chicken is browned and cooked through, about 10-15 minutes.

Reduce the heat and stir in the cream, simmering for another 5 minutes until the sauce is thick and creamy.

Garnish with fresh coriander leaves before serving.