Classical chicken tikka masala is leftover tandoori chicken in a butter tomato sauce. The tandoori chicken needs to be marinated overnight for best results, and the chicken comes out of the oven absolutely moist and juicy and flavorful, if a little pink.
Chicken Tikka Masala
1/2 cup yogurt
2 T cream
juice of one whole lemon
4T Rajah's Tandoori paste
2 pounds of chicken breast, chopped into cubes
6 oz tomato paste
10 oz tomato sauce
4 cups water
2t minced ginger
2t minced garlic
1T red chile powder
2t garam masala powder
8 green cardamom pods
3 T butter
2/3 cup cream
2t julienned ginger
Marinate chicken overnight (or eight hours) in the refrigerator. Grill or broil the chicken until done. Broiling for about ten minutes leads to fully-cooked, bite-sized pieces.
Mix tomato paste, sauce, water, ginger, garlic, chile powder, garam masala, and cardamom pods, and cook over low heat until reduced to a thick sauce. Add the butter, cream, and ginger. If sauce tastes sour, add honey to taste. Serve with grilled chicken and pulao.
 Plain yogurt, not vanilla!
 Heaving whipping cream works just fine.
 Using whole breasts is also good. Dark meat in this recipe is fantastic, as well.
 I use cayenne.
 I find this at my local whole foods market, but it's also found at good Indian groceries.
 Cardamom pods smell so very good. There should be a perfume.
 Whole chicken parts take, as one would imagine, longer.