Cut the chicken into bite-sized pieces. In a bowl, mix Greek yogurt, minced ginger, minced garlic, salt, and black pepper. Add the chicken pieces and coat well. Let it marinate for at least 15 minutes.

Rinse the basmati rice under cold water until the water runs clear. This will remove excess starch.

In a pot, bring 400 ml of water to a boil. Add the rinsed basmati rice and a pinch of salt. Cover and reduce to a simmer. Cook for about 12-15 minutes until rice is tender and water is absorbed.

While the rice is cooking, heat 1 tbsp of cooking oil in a large pan over medium heat. Add marinated chicken and cook until browned, about 5-7 minutes. Remove chicken and set aside.

In the same pan, add another tbsp of oil and stir fry the chopped onion until translucent. Add minced garlic and ginger; sauté for another 2 minutes.

Pour in the tikka masala sauce. Stir well and bring to a simmer. Add the cooked chicken back to the pan, stirring to coat the chicken in the sauce. Simmer for another 10 minutes.

Meanwhile, steam the green beans until just tender. Alternatively, you can blanch them in boiling water for 3-4 minutes, then plunge into ice water to keep them bright green.

Once everything is cooked, serve the chicken tikka masala over a bed of basmati rice, with green beans on the side. Garnish with freshly chopped cilantro and a squeeze of lemon juice.