Preheat oven to 400 degrees F.

Cut the chicken into bite-size pieces and season with salt and pepper. Combine ½ cup yogurt with 1 teaspoon ginger, 1 teaspoon garlic, ½ teaspoon cayenne, ½ teaspoon turmeric, ½ teaspoon coriander, 1 teaspoon cumin, and 1 tablespoon lemon juice. Add the marinade to the chicken and mix to evenly coat all sides. Let sit for 30 minutes.

Meanwhile, make the tikka masala sauce. Whisk together ½ cup yogurt with 2 tablespoon ketchup, 1 teaspoon garlic, ½ teaspoon ginger, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon chili powder, ¼ teaspoon turmeric, and ½ teaspoon granulated sugar. Season with salt and pepper and let sit for 20 minutes.

Dredge the chicken in panko and lay on an even layer on a baking sheet. Drizzle 2 tablespoon olive oil on top and bake for 7 minutes. Flip the chicken over and bake for another 5 minutes or until done.

Serve the Indian popcorn chicken with tikki masala sauce.