For the chicken marinade:
1 package of boneless chicken breasts, cubed
1 package of white button mushrooms
1 1/2c yoghurt
3tbsp lemon juice
3tsp cumin
3tsp ground black pepper
1tsp ground red pepper
1.5tsp cinnamon
1.5tsp salt
1.5tsp ground ginger (or 1 piece of fresh minced ginger)

For the sauce:

1.5tbsp butter

3 cloves of garlic, minced
1 small onion, diced
3tsp coriander
1.5tsp cumin
1tsp paprika
1.5tsp garam masala
3/4tsp salt
1 can (12oz) tomato sauce
1.5cup coconut milk
1/2c cilantro

How to make it:

Combine ingredients for marinade with the chicken, let marinate for an hour.

For the sauce, melt the butter in a pan, and add the garlic and onion. Let it cook until a bit golden, then stir in coriander, cumin, paprika, garam masala, salt, and tomato sauce. Simmer for 15 minutes. Stir in the coconut milk, and simmer to thicken, which should take about 5 minutes

Take chicken out of the fridge, or wherever it was marinating. Heat a pan on medium heat with some olive oil, and start to sautee the button mushrooms. Once the mushrooms begin to get soft, add the chicken and marinade to the pan

Cook the chicken for about 8-10 minutes, or until fully cooked through. Add to the sauce. At this point, you should make some basmati rice. The trick is to have an almost equal ratio of rice to water, as you want a firmer rice. Let the rice and water boil, turn the heat down to the lowest it can go, and wait for all the water to be absorbed by the rice.

Serve the Chicken Tikka Masala over rice on a large plate, with some naan if you want. Enjoy!