Clean Bone-In Chicken Breast (500 gram) and remove the fat.
Make the dry masala: Roast Cinnamon Stick (1), Whole Clove (3), Green Cardamom Pod (2), Black Cardamom (2), Cumin Seeds (1/2 teaspoon) and Bay Leaf (1) till the aroma comes. Grind to a powder in a spice grinder.
Mix together Ginger Garlic Paste (2 tablespoon), Tandoori Masala Mix (2 tablespoon), Dahi (1/2 cup), Salt (to taste) and dry masala powder for marinating the chicken.
Rub the paste onto the chicken pieces and marinate for half an hour.
Now cook the marinated chicken with enough water until chicken is cooked.
Make the gravy: Heat oil in a pan, add Onion (2), then Ginger Garlic Paste (1 tablespoon). Fry well, till the oil separates.
Add Ground Turmeric (to taste), Ground Coriander (to taste), Chili Powder (to taste) and Tomato (1 cup), Salt (to taste) and a little bit water. Allow the gravy to thicken, add the cooked chicken pieces and the cook for a while.
When the gravy becomes thick, add Garam Masala (to taste) masala in last and mix it well. Your Chicken Tikka Masala is ready.
Garnish with Fresh Cilantro (to taste) and Cream (1 tablespoon). Serve hot chicken with rice, roti, butter naan or lachha paratha.