Chicken Tikka Masala

This is an adaptation from one of my coworkers with reduced heat and substituting coconut milk for heavy cream. This makes the dish healthier and maintains a creaminess. 

Ingredients: 
5 Cloves of Garlic
1 Yellow Onion
1 Green Pepper
1 Red Pepper
2 Cans Tomato Paste
3/4 Can coconut milk
1 Small container of yougurt (plain non Greek)4 pcs Chicken (~1 lb)

* Kosher Salt
* Black Pepper
* Olive Oil 

Spices:
* Garlic Powder
* Ginger Powder* Turmeric Powder
* Cumin 
* Coriander
* Paprika
* Garam Masala
* Cayenne Pepper
Preparation:
Chicken: Press garlic into a small sealable container and add in approximately 1/2 - 3/4 tsp of each of the spices.  Add in yogurt and stir together (marinade should take on a yellow color).  Place chicken in the marinade coating generously and chill in the refrigerator for 4 - 5 hours though it is recommended to do it overnight. 

When ready to cook, heat 1 - 2 Tbsp olive oil in a large stainless skillet.  When hot, add chicken carefully as the yogurt will cause the oil to splatter. Cook evenly (as you would breaded chicken) for 3 - 5 minutes per side flipping only once. Chicken should take on a golden brown color and still have a soft exterior.  Remove from heat and cut up into 3/4" cubes. 

Sauce: Thinly slice onions (1/8" slice) and place in a bowl.  Mince green pepper into 1/8" square pieces and more roughly chop red peppers to 1/2" or 3/4" square. In a nonstick skillet, pour in about 1 Tbsp olive oil and heat on medium to high heat.  Add all vegetables and lightly season with salt and pepper. When onions begin to get translucent, add in a generous amount of the spices that were put in the marinade (3/4 - 1 tsp) and use garlic powder instead of fresh at this step. Once vegetables are well mixed and well seasoned, add 2 cans of tomato paste and 1 to 1 1/2 cans of water and mix together until well incorporated. Add in coconut milk and stir together (similar to a vodka sauce, it should start to turn a shade of orange / light red).  

Reduce heat to low on the sauce and add in the chicken (don't worry if its not cooked all the way through as it will finish in the sauce).  Cook covered for another 5 - 7 minutes.  

Serving:
This dish is best served over rice, I use longer grain Jasmati (Jasmine and Basmati blend) rice cooked with 1 Tbsp of butter to keep it creamy.  Additionally, Naan bread is a side dish that would pair well.