Ingredients

• 2 pound chicken breasts, cut into 1.5-inch pieces
• 2 tablespoon vegetable oil
• 1 yellow onion, finely diced
• 4 garlic, minced
• 2 tablespoon fresh ginger, minced
• 2 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 1 ounce crushed tomatoes
• 0.75 cup plain yogurt
• 0.5 cup heavy cream
• 1 tablespoon honey
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon fresh cilantro, chopped
• 1 tablespoon butter

Steps

1. Pat the chicken pieces dry with paper towels and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
2. Dice the onion into fine pieces and mince the garlic and fresh ginger; set aside.
3. In a small bowl, whisk together the yogurt with 2 tablespoons water until smooth; set aside.
4. Heat the vegetable oil and butter in a large heavy-bottomed pot over medium-high heat until shimmering.
5. Working in batches to avoid crowding, add the chicken pieces to the hot oil and sear for 3 to 4 minutes per side until golden brown on the outside; transfer to a plate.
6. Reduce heat to medium and add the diced onion to the pot; cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden.
7. Stir in the minced garlic and ginger and cook for 1 minute until fragrant.
8. Add the garam masala, cumin, coriander, and cayenne pepper; stir constantly for 1 minute to bloom the spices.
9. Pour in the crushed tomatoes and stir to combine with the spice mixture; let simmer for 2 minutes.
10. Slowly pour in the yogurt mixture while stirring constantly to avoid curdling; continue stirring for 2 minutes.
11. Return the seared chicken and any accumulated juices to the pot; stir to coat with the sauce.
12. Reduce heat to low and simmer gently for 15 to 18 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
13. Stir in the heavy cream and honey; cook for 2 more minutes until fully incorporated.
14. Taste the curry and adjust seasoning with additional salt and black pepper if needed.
15. Transfer the curry to a serving dish and garnish with fresh chopped cilantro. Serve hot with steamed basmati rice or naan bread.