Marinate the chicken

• Place the chicken in a bowl and add the garam masala, turmeric, cumin, coriander, salt, red chili powder, ginger and garlic.
• Add the lemon juice and yogurt, then mix really well until everything is incorporated.
• Cover and refrigerate for about six hours, ideally up to 24 hours.

Dice the onions

• Dice the onions and set them aside.

Grill the chicken

• Place the marinated chicken on the hot grill with a little oil.
• Let it get nice color and cook almost all the way through.
• Flip it around and let it caramelize.

Caramelize the onions

• Add a little oil to a pan and add the diced onions.
• Cook for a while until they take on color and caramelize.

Bloom the spices and add tomato

• Add the same spices used for the chicken to the onions and bloom them on medium-low heat.
• Add the tomato puree and cook until reduced and really thick.

Build the sauce

• Add the water and stir to make it saucy.
• Add the heavy cream and give it a nice stir.

Simmer with the chicken

• Add the grilled chicken back into the sauce.
• Bring to a simmer and let it go so all the flavors marry.

Grill the flatbreads

• Place the flatbreads on the grill and flip when browned, until they puff with air pockets.
• Stack them on a board and wrap in a towel to keep them warm and soft.

Serve

• Spoon the chicken tikka masala over basmati rice.
• Garnish with a drizzle of heavy cream and cilantro.
• Serve with the grilled flatbread.