Cut the chicken into medium pieces if needed and place it in a mixing bowl.

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

Add 1 teaspoon chilli powder, 1 teaspoon smoked paprika, 1 teaspoon ginger garlic paste, salt, 2 teaspoons thick yogurt, juice of 1 lemon, and 2 teaspoons cooking oil.

Mix the chicken until evenly coated and marinate it for 30 to 120 minutes.

Arrange the marinated chicken on a baking tray and bake it at 250°C for 30 minutes.

Heat 50 g cooking oil in a large skillet over medium heat and add the cinnamon stick, green cardamom pods, whole cloves, and bay leaf.

Sauté the whole spices for 30 seconds and add the sliced onion.

Sauté the onion until golden brown and stir in 1 teaspoon ginger garlic paste.

Add the 3 chopped tomatoes and cook them until softened.

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

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

Pour in 120 ml water and simmer the masala for 5 minutes.

Add the baked chicken to the masala and stir until coated in the sauce.

Simmer for 2 minutes and garnish the chicken tikka masala with coriander leaves leaves.

Serve hot with naan.