Ingredients

• 2 pound chicken breasts, cut into 1.5-inch cubes
• 1 cup Greek yogurt
• 3 tablespoon garam masala
• 2 tablespoon paprika
• 1 tablespoon ground ginger
• 4 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 2 tablespoon vegetable oil
• 2 tablespoon ghee
• 1 onion, finely diced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 crushed tomatoes
• 1 cup heavy cream
• 1 tablespoon tomato paste
• 1 tablespoon honey
• 0.5 teaspoon cayenne pepper
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped

Steps

1. Cut chicken breasts into 1.5-inch cubes and place in a large bowl.
2. In the same bowl, combine Greek yogurt, 2 tablespoons garam masala, 1 tablespoon paprika, 1 tablespoon ginger, 2 cloves minced garlic, lemon juice, and ½ teaspoon salt. Stir until the chicken is evenly coated.
3. Cover and refrigerate the marinated chicken for at least 30 minutes (or up to 4 hours for deeper flavor).
4. While chicken marinates, prepare the sauce base: finely dice the onion and mince the remaining 2 garlic cloves. Set aside.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
6. Working in batches to avoid crowding, carefully place marinated chicken pieces into the hot oil. Sear for 3–4 minutes per side until golden brown, then transfer to a clean plate. Repeat with remaining chicken.
7. Reduce heat to medium and add ghee to the same skillet. Add the diced onion and sauté for 4–5 minutes until softened and lightly golden.
8. Add minced garlic, remaining 1 tablespoon garam masala, 1 tablespoon cumin, ½ teaspoon coriander, and remaining 1 tablespoon paprika. Stir constantly for 1 minute until fragrant.
9. Stir in tomato paste and cook for 2 minutes, stirring frequently.
10. Add crushed tomatoes (with juice), honey, and remaining ½ teaspoon salt. Stir well to combine.
11. Return the seared chicken pieces to the skillet, nestling them into the sauce. Bring to a simmer over medium heat.
12. Reduce heat to medium-low and simmer uncovered for 15–18 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through (internal temperature 165°F on a meat thermometer).
13. Remove from heat and stir in heavy cream until well blended. Add cayenne pepper and black pepper to taste.
14. Ladle into serving bowls and garnish generously with fresh cilantro. Serve with basmati rice or warm naan bread.