Combine chicken and 1 Tbsp curry paste (tikka masala). Toss to coat. Place in covered, shallow pan or sealable plastic bag. Refrigerate 2 hours or overnight, turning twice while marinating.

In saute pan over medium-high heat, heat 1 tsp oil. Add chicken. Saute until internal temperature reaches 165 degrees F, about 5 to 6 minutes. Remove from pan.

In same pan over medium-high heat, heat remaining 1 tsp oil. Add ginger, garlic and chili pepper. Saute for about 20 to 30 seconds.

Add onion. Saute until translucent, about 2 to 3 minutes.

Add remaining 1 Tbsp curry paste, chicken broth, salt, pepper, cardamom and coriander. Saute about 1 to 2 minutes.

Add tomatoes. Bring to a boil. Reduce heat. Simmer about 4 to 5 minutes.

Stir in chicken and cilantro. Heat through. Serve over cooked rice.