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Mix chicken with yoghurt, half the tikka paste, and a pinch of salt. Marinate 30 min minimum (overnight is best).
Spread on a baking tray. Grill at max heat 12-15 min, turning once, until charred at the edges.
Saute onions in oil 8 min until golden. Add garlic and ginger, cook 2 min.
Add remaining tikka paste, cumin, and garam masala. Stir-fry 1 min.
Add tomatoes; simmer 10 min. Add cream and chicken tikka. Simmer 5 min.
Garnish with coriander. Serve with basmati rice.
Chef's Tip
The char from grilling before adding to the sauce is what makes tikka masala — never skip it.