Cut your chicken into small and even bite-sized chunks. Place them in a bowl with yogurt and spices. Mix well and let it sit for thirty minutes.

Heat your sauté pan over a high heat setting. Add a splash of oil to the hot pan. Brown the chicken chunks quickly on all sides now.

Remove the chicken and set it aside for later. Add the onions, ginger, and garlic to the pan. Cook them until they are soft and very fragrant.

Stir in the tomato purée and the extra spices. Add a splash of water to keep it smooth. Let the sauce simmer gently for ten minutes total.

Add the browned chicken back into the red sauce. Pour in the heavy cream and stir it slowly. This creates a very rich and orange curry color.

Simmer the curry for five more minutes until thick. Top with fresh cilantro before you serve it hot. Your professional chicken tikka masala is now ready to eat!