Tikka Chicken Bacon Jalapeno Poppers

Combine yogurt with spices garam masala, chicken masala, coriander, ginger-garlic paste, chili powder, turmeric, and salt in a bowl. Set aside momentarily.

Slice chicken breasts into small strips that will fit snugly on halved jalapenos and place them in the bowl with the marinade mixture. Mix thoroughly, cover, and let it rest in the refrigerator for at least 30 minutes; the longer you wait, the more complex flavors will develop on the chicken.

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place a cooling rack on top of a baking tray.

Remove the stems from jalapenos by holding one pepper with one hand and gently pulling it off to the side. Repeat this process for all remaining peppers. Slice all jalapenos in half lengthwise and carefully remove the seeds and white stem area using a small spoon, making sure not to damage the delicate white part.

Fill each jalapeno half with an amount of cream cheese that suits your taste using a small spoon; place as much cheese as desired. Place a strip of chicken on top of the cream cheese and wrap each chicken popper half with a slice of bacon. Place the chicken pops on the prepared baking sheet.

Bake in the preheated oven until the bacon is browned and crispy, approximately 40 minutes.