1 lb boneless, skinless chicken breast, cut into bite-size pieces
1 cup plain yogurt
2 tbsp lemon juice
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1/2 tsp cayenne pepper
2 tbsp butter
1 onion, chopped
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp garam masala
1 tsp ground coriander
1/2 tsp turmeric
1 can (14 oz) crushed tomatoes
1/2 cup heavy cream
Salt, to taste
Chopped fresh cilantro, for garnish
Instructions:
In a large bowl, whisk together yogurt, lemon juice, cumin, paprika, salt, and cayenne pepper. Add chicken and toss to coat. Cover and refrigerate for at least 1 hour.
Preheat broiler. Line a baking sheet with foil and place chicken on it. Broil until lightly charred and cooked through, about 8 minutes per side.
In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute. Add garam masala, coriander, and turmeric and cook for 1 minute. Add tomatoes and bring to a simmer.
Reduce heat to low and add cream. Simmer until sauce has thickened slightly, about 10 minutes. Add chicken to the sauce and stir to coat. Season with salt, to taste.
Garnish with cilantro and serve with rice and naan.
