Chicken fillet cut into small pieces (out of 500 grams should get about ten identical pieces). Put on a lightly oiled form, mix slightly and put in the oven, preheated to 180 degrees, for fifteen to twenty minutes.
Heat a little oil in a deep pan, add cumin, bay leaf, black and green cardamom, cloves and cinnamon. Fry for a couple of minutes until a spicy flavor appears. Add four shredded onions, mix and fry a little too.
Cut four tomatoes into small cubes, chop garlic. Add tomatoes and garlic to the pan and fry, stirring, for a few minutes until the tomatoes give out the juice and become soft. Sprinkle with coriander, chili and turmeric.
Remove the ready slices of chicken fillet from the oven and also add to the pan. Stir and cook everything together for another couple of minutes. The fire at this stage can be slightly diminished so that vegetables and meat are not fried, but stewed.
Peel green seeds from the seeds and membranes and cut into small cubes, add to the pan to vegetables and chicken, mix everything thoroughly and stew for five minutes, stirring constantly and not allowing meat and vegetables to stick to the bottom.
Gently pour cream into the pan (they should be quite fat, at least 30%, the usual ones will be rolled up immediately under the influence of high temperature).
Add Garam Masala – Indian spice mix, which usually includes hot pepper, garlic, ginger, onion and other spices. Mix everything gently and leave it on the fire for another couple of minutes.
Remove the thick and fragrant tikka-masala sauce from the heat and let it stand for one or two minutes. Then remove the cinnamon stick and bay leaf from the pan and serve immediately while it is hot.