Indian Chicken Tikka Masala

For the chicken marinade:
1 Chop your chicken breasts into cubes. In a medium bowl, add in the chicken, yogurt, sea salt, all spices, and lemon juice.
2 In a mortal and pestle, crush together the fresh ginger and garlic until it forms a paste. You can also just mince both the ginger and garlic is preferred.
3 Add the ginger/ garlic paste to the chicken mixture and mix until everything is well combined. Cover and let marinate for 30 minutes minimum to overnight (about 10-12 hours).
To make the sauce:
5 Heat a large sauce pan with olive oil. Add in the chopped onion, garlic and a bay leaf. Season with sea salt and sauté for a few minutes.
6 Add in fresh ginger and all seasonings. Mix together until the onion mixture is coated and cook for a couple minutes.
7 Add in the tomatoes, coconut milk, and lemon juice. Crush the tomatoes with a wooden spoon. Reduce the heat and let simmer for 5 minutes.
8 Pour your sauce into a blender or food processor and blend well until nice and creamy. To make the sauce authentically, you can strain your sauce through a sieve to make it super creamy. It's not required but just makes the sauce very smooth. 
To cook the chicken:
10 Heat a medium saucepan. Add in the marinated chicken and let it cook until cooked though completely or make sure the chicken reached an internal temperature of 165F degrees.
To assemble:
12 In the same pan that you made the sauce, pour the sauce back into the pan. Add in the cooked chicken and mix. 
13 To serve, enjoy with our favorite turmeric rice or just jasmine rice, and fresh naan! Enjoy!