Chicken Tikka Masala

1. For the marinade, combine yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cumin, and chili powder in a large bowl. Add chicken cubes and toss to coat. Marinate for at least 30 minutes, or refrigerate for up to 4 hours. 2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add marinated chicken (without crowding the pan, cook in batches if necessary) and sear until browned on all sides, about 5-7 minutes. Remove chicken and set aside. 3. Add remaining 1 tablespoon of oil to the skillet. Add chopped onion and sauté until softened, about 5-7 minutes. Stir in crushed tomatoes and salt. Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld. 4. Return chicken to the skillet. Stir in heavy cream and simmer for another 5-7 minutes, until the sauce has thickened slightly and the chicken is cooked through. Taste and adjust seasonings. 5. Garnish with fresh cilantro and serve hot with basmati rice or naan.