Chicken Tikka Masala

Marinate chicken in yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, and salt for at least 30 minutes.

Finely chop the onion and cilantro.

Prepare tomato puree and coconut cream.

Heat olive oil in a large pan over medium heat.

Add chopped onions and cook until translucent, about 5 minutes.

Stir in the marinated chicken and cook until browned on all sides.

Add garlic and ginger, and sauté for another 2 minutes.

Pour in the tomato puree and coconut cream, stirring to combine.

Simmer for 15 minutes, allowing the sauce to thicken.

Adjust seasoning with salt if needed.

Garnish with chopped cilantro before serving.