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In a large pot or Dutch oven, heat olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the chicken pieces and cook until browned on all sides.
Stir in the tikka masala paste and cook for another 1-2 minutes.
Add the diced tomatoes, coconut milk, chicken broth, chickpeas, cauliflower, garam masala, salt, and pepper. Stir to combine.
Bring the stew to a simmer, then reduce heat and let it simmer uncovered for about 25-30 minutes until chicken is cooked through and the stew has thickened.
Serve the chicken tikka masala stew over cooked rice and garnish with fresh cilantro.
Enjoy!