This is a quick and fairly simple way to make something with the flavors of an Indian curry. I have tried it with the meat from the legs and thighs of a whole chicken as well as with the breast meat. My preference is to use breast meat, but either are great. Using dark meat is the best choice if you are making multiple things and may need to keep the Tikka Masala on the stove a little longer after cooking to keep it warm. This is because white meat can dry out and become less tender with extended cooking times.
Marinading the chicken overnight or for several hours is preferable. I have made this with a short 30 minute marinade time and it was still great, but the chicken flavor was more pronounced and did not take on the flavors of the sauce as well as a longer marinade. However, in my view it is not that large a difference in taste to say that an overnight marinade is necessary.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/chicken-tikka-masala