Chicken Tikka Masala

1. In a large bowl, combine chicken with the rest of the ingredients for the marinade. Mix well and let marinate for 30 minutes or overnight. 
2. Heat oil in a large skillet over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for about 3-4 minutes on each side. Remove from pan and repeat until all chicken is cooked. 
3. Make the sauce- To the same skillet on medium-high heat, add in oil, diced onions, ginger garlic paste and sauté for 1 minute until fragrant. Then add in the Kashmiri chili, salt, cumin, coriander, turmeric, garam masala and sauté for 30 seconds until fragrant, while stirring occasionally.
4. Pour in the tomato puree and water, cover and simmer on low heat for 10 minutes, stirring occasionally until sauce thickens. 
5. Stir in the heavy cream, add the chicken and its juices back into the pan and simmer for an additional 8-10 minutes. 
6. Garnish with heavy cream and cilantro, serve alongside white rice and naan.