First, make homemade curry powder. Start by toasting your cinnamon, bay leaves, cloves, cumin seeds, coriander, cardamom, and red pepper flakes over medium heat in a dry stainless steel saute pan. Make sure you keep the pan moving as not to burn your spices. Once they are fragrant and not quite smoking, add them to a spice grinder and blend them until they form a fine powder. Place in a bowl and grate 1 nutmeg into it. Set aside.

Next, marinate your chicken. In a bowl add 1 cup of full fat yogurt, 2 inches of grated ginger, 2 grated garlic cloves, 1 Tbsp of the homemade curry powder, salt, pepper, and a drizzle of olive oil. Whisk to combine. Cut 3 boneless, skinless, chicken breasts into one inch cubes. Add the cubes to the yogurt mixture. Mix to combine. Cover bowl and place in fridge for at least 4 hours and up to 24 hours.

Spread chicken out evenly on a broiler pan in a rimmed baking sheet and place under the broiler on high for 10-15 minutes or until they register 160°F internally.

For the tikka masala sauce, heat 2 Tbsp of vegetable oil over medium high heat before adding ½ a small yellow onion finely minced. Cook for about 1 minute before adding 2 cloves of minced garlic, 2 inches of grated ginger, 1 small bird’s eye chili finely minced, 1 Tbsp of tomato paste, and 1 heaping Tbsp of homemade curry powder. Mix them together for about 30 seconds before adding one 28-ounce can of crushed tomatoes along with a little bit of sugar to help with the acidity. Cook for 5 minutes.

Add ¾ of a cup of heavy cream to your sauce. Stir to combine. Next add your chicken to the sauce and cook for about 5-10 minutes. Taste for seasoning and add salt and pepper if needed.

Plate up by putting a bed of rice down first, followed by your chicken tikka on top, and then garnish with some cilantro.

Serve and enjoy!