For the chicken:
1 1/4 pounds boneless skinless chicken breasts, thighs, or a mix
6 tablespoons plain whole milk yogurt
1/2 tablespoon grated ginger
3 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon paprika
1 1/4 teaspoons salt
For the tikka masala sauce:
2 tablespoons canola oil, divided
1 small onion, thinly sliced (about 5 ounces, or 1 1/2 cups sliced)
2 teaspoons grated ginger
4 cloves garlic, minced
1 tablespoon ground coriander
2 teaspoons paprika
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 (14-ounce) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too)
6 tablespoons plain whole milk yogurt
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Cooked rice, to serve
Cilantro, to garnish
