Ingredients
- 2 pounds boneless chicken breast or thighs cut into bite-size pieces
- 1/3 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder (divided)
- 2 tablespoons garam masala (divided)
- 3/4 teaspoon chili powder plus more to taste
- 2 teaspoons ground cumin (divided)
- 4 teaspoons fresh ginger grated (divided)
- 6 cloves garlic minced (divided)
- 2 tablespoons vegetable oil
- 2 tablespoons butter (divided)
- 1 large onion finely chopped
- 1/2 cup tomato paste
- 1/4 teaspoon cayenne pepper plus more to taste
- 1/4 cup water
- Salt to taste
- 1 teaspoon sugar optional
- 1 cup heavy cream
- 2 tablespoons fresh cilantro chopped (for garnish)
Instructions
- In a bowl, combine the chicken pieces with the yogurt, lemon juice, half of the turmeric, half of the garam masala, chili powder, half of the cumin, half of the grated ginger, and half of the minced garlic. Allow the chicken to marinate for 20 minutes.
- Heat the vegetable oil and 1 tablespoon of butter in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then add the remaining ginger and garlic, cooking for 30 seconds until fragrant.
- Stir in the remaining garam masala, turmeric, and cumin. Add the tomato paste, cayenne, water, salt, and sugar. Bring the mixture to a simmer and let it cook for 10 minutes until it thickens slightly.
- In a separate pan, melt the remaining 1 tablespoon of butter over medium heat. Add the marinated chicken and sear it until lightly browned, about 5 minutes. The chicken need not be fully cooked at this point.
- Transfer the seared chicken to the sauce. Simmer for an additional 10 minutes or until the chicken is tender and cooked through.
- Stir in the heavy cream and allow the dish to simmer for 1 minute more. Garnish with fresh cilantro before serving.
