Chicken Tikka Masala

First, prepare the garlic-ginger paste. Place 3 cloves of garlic, 5 cm of peeled ginger, 1 tablespoon of oil, and a pinch of salt into a chopper, blender, or mortar. Blend everything together until it forms a paste. This mixture will last several weeks in a sealed jar in the refrigerator, so you can prepare more in advance.

Next, prepare the marinade by mixing tikka paste, 2 tablespoons of ginger-garlic paste, Greek yogurt, 2 tablespoons of oil, and a pinch of salt in a bowl.

Cut the onion and bell pepper into larger (about 2-3 cm) pieces and add them to the marinade.