A fragrant, smoky dish loaded with wonderful Indian flavors and spices.
Stir together yogurt, lemon juice, cumin, cayenne, cinnamon, salt and pepper. Add cubed chicken breasts; toss to coat completely with marinade. Cover and place in the refrigerator at least one hour, or overnight.
Heat the vegetable oil in a skillet over medium-high heat. Add chicken in batches, making sure not to crowd the pan. Cook until brown (about 3 minutes on each side). Set aside and cook remainder of the chicken. Remove from pan.
Add onion, garlic and ginger to the hot pan and and saute' for about one minute, until fragrant. Add tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder and coriander, and simmer on medium-low for about 15 minutes, until the sauce becomes a brown-red color.
Stir in the cream and the chicken and cook for an additional 10 minutes, until the sauce is thick and bubbling.
Garnish with fresh cilantro and serve over hot basmati rice.