Score chicken thighs and submerge them in the yogurt marinade. Allow chicken to marinate for 4-6 hours. (*see recipe note)
Start creating your curry. In a Lodge Dutch Oven heat ghee over medium heat, add sliced onions and cook until softened. Then add 4-5 Tablespoons Entube Curry Paste, 1/2 Tablespoon garam masala, grated garlic, and grated ginger. Sauté until fragrant.
Add the entire can of Ciao Whole Peeled Tomatoes and crush the tomatoes with spatula or spoon to release more juices. Reduce heat to a simmer, cover, and keep warm until chicken is ready to add.
Set your grill up for high-heat, direct grilling. Take the chicken out of the marinade and wipe excess yogurt off the surface. Grill the chicken until grill/char marks are present.
Take grilled chicken onto a cutting board and cut into 1-inch cubes. Then transfer the chicken to the curry pot to simmer until the chicken is cooked through and the tomatoes have broken down completely.
Stir in heavy cream and taste. As an option, add Oakridge Habanero Death Dust to your desired heat level. Season to taste.
Serve tikka masala with jasmine rice or naan and top with cilantro.
*Recipe notes:If you are wanting to marinate the chicken overnight, omit the lemon juice from the yogurt marinade to extend the marination time.