Love chicken tikka...can you post the recipe you used?
I kind of combined two recipes, both slightly modified. This was actually a good exercise because I now have it all in one place.
TANDOORI CHICKEN
2lb chicken pieces, skinned and cut into one inch pieces (I use a combo of thighs and breasts))
1tsp salt
1 lemon
1 3/4 cup plain yogurt (not greek)
1 medium onion, quartered
3 cloves garlic
1 inch cube of fresh ginger, peeled & quartered
1 fresh hot green chili, roughly sliced (I use serrano)
2tsp garam masala
1 tsp turmeric
Put the salt and lemon juice into a bowl, add the chicken pieces and set aside for 20 minutes.
Meanwhile, combine the yogurt, onion, garlic, ginger, green chili, garam masala and turmeric in a food processor. Blend until you have a smooth paste. Combine the chicken pieces and the paste in a bowl or ziplock bag and refrigerate for 6-24 hours.
When ready to cook, preheat oven to 450 degrees. Pour the chicken pieces and marinate into a collander and shake to remove excess marinade. Lay the chicken onto a baking sheet and cook for 20 mins. Turn on the broiler and char for 5 mins. (NOTE: I have also cooked the chicken on the grill (most recently last night), in which case I will keep the chicken pieces whole (cutting slits in them to let the marinade get into the meat) and then cut the chicken into pieces after it's cooked).
TIKKA MASALA
3 garlic cloves (through a press)
2 tsp finely grated peeled ginger
2 tsp ground turmeric
2 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
2 tsp tablespoon kosher salt
3 tablespoons ghee (or vegetable oil)
1 small onion, diced
1/4 cup tomato paste
6 cardamom pods, crushed
2 dried chiles de árbol (or 1/2 teaspoon crushed red pepper flakes)
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
3/4 cup chopped fresh cilantro
Heat ghee (or oil) in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add garlic, ginger and spices, and cook, stirring often, until bottom of pot begins to brown (~5 minutes).
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Add chicken pieces to sauce, and simmer, stirring occasionally, for 5-10 mins to combine (and warm the chicken, depending on when it finished cooking). Serve with rice and naan.