In a small saucepan, add in all the spices and toast for 2 minutes. Remove and cool.

Add spices to a blender and blend until fine as possible.

Add in garlic, peeled ginger, garam masala, turmeric powder, and fresno chilis. Add water and blend until smooth.

Drizzle in canola oil while blending until smooth.

Cut chicken into bite size pieces.

In a bowl mix together, whole milk yogurt, tikka masala paste, and kosher salt. Whisk together.

Add in the chicken and toss to thoroughly coat. Cover with plastic wrap and marinate for 20 minutes or overnight in the fridge.

Wash and rinse rice twice times through then cook via pressure cooker or rice cooker.

For the final curry, add in the can of tomatoes to the blender and blend until smooth. Pass through a fine mesh strainer. Place to the side.

In a medium saucepan over medium-high heat, add oil to coat the bottom. Sear chicken on both sides 3-4 minutes per side. Place to the side.

Reduce heat to medium and add in butter to melt before adding diced onions and sauté until translucent.

Add in the rest of the tikka masala paste along with paprika and chili powder. Cook and stir often until paste starts to stick to pan.

Add in pureed tomatoes and bring to a simmer stirring occasionally over medium heat for 10 minutes.

Add in the heavy cream and mix until thoroughly combined.

Add chicken back to the pan, coating it in the sauce and bringing to a simmer, for an additional 10-15 minutes.

Season to taste with salt and plate with rice. Garnish with cilantro and serve.