Cut the chicken into bite-size pieces if needed, then place it in a mixing bowl.

Add 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1/4 tsp garam masala, and 1/4 tsp orange food coloring to the chicken.

Add 1 tsp chilli powder, 1 tsp smoked paprika, 1 tsp ginger garlic paste, salt to taste, and 2 tsp thick yogurt.

Squeeze in the juice of 1 lemon and add 2 to 3 tsp cooking oil.

Mix the chicken until evenly coated, then cover and marinate for 30 to 120 minutes.

Preheat the oven to 250°C (482°F), then spread the marinated chicken in an oven-safe dish.

Bake the chicken for 30 minutes, until cooked through and lightly browned.

Heat 50 g cooking oil in a large frying pan over medium heat.

Add the cinnamon stick, green cardamom pods, whole cloves, and bay leaf, then sauté until fragrant.

Add the sliced onion and sauté until softened and lightly golden.

Stir in 1 tsp ginger garlic paste, then cook for 1 minute.

Add the 3 chopped tomatoes and stir them into the onion mixture.

Add 1 tsp ground coriander, 1 tsp ground cumin, 1/4 tsp garam masala, 1/4 tsp orange food coloring, 1 tsp chilli powder, and salt to taste.

Stir in 4 tsp thick yogurt and the juice of 1/2 lemon.

Cook the masala until the tomatoes are completely soft and the oil begins to separate.

Add up to 1/2 cup water to loosen the sauce, then simmer for 5 minutes.

Add the baked chicken to the masala, then mix until all pieces are coated in sauce.

Simmer the chicken tikka masala for 3 to 5 minutes, then garnish with coriander leaves leaves.

Serve hot with roti or naan if desired.