Ingredients

• 2 pound chicken breast, cut into 1.5-inch pieces
• 1 cup yogurt, plain
• salt
• 2 tablespoon ginger-garlic paste
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 0.5 teaspoon chili powder
• 0.25 teaspoon turmeric, ground
• 2 tablespoon vegetable oil
• 1 onion, finely diced
• 14 ounce crushed tomatoes
• 1 tablespoon tomato paste
• 0.5 cup heavy cream
• 3 tablespoon butter, unsalted
• 1 teaspoon garam masala, ground
• 0.5 teaspoon fenugreek, ground
• cilantro, fresh, chopped

Steps

1. In a bowl, combine yogurt, ginger-garlic paste, ground cumin, ground coriander, chili powder, turmeric, and salt. Mix well to form a marinade.
2. Add the chicken pieces to the marinade and toss to coat evenly. Set aside for 15 minutes.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Working in batches to avoid crowding, add the marinated chicken pieces to the hot skillet and sear for 2-3 minutes per side until golden brown. Transfer to a plate. Do not cook through.
5. In the same skillet, add the diced onion and sauté for 4 minutes until softened and translucent.
6. Stir in the tomato paste and cook for 1 minute until fragrant.
7. Add the crushed tomatoes and stir well to combine with the onions and tomato paste. Bring to a simmer.
8. Return the seared chicken pieces to the skillet, nestling them into the sauce.
9. Reduce heat to medium and simmer the chicken in the sauce for 15 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165°F).
10. Stir in the heavy cream, butter, garam masala, and fenugreek (if using). Simmer for 3 more minutes to incorporate the cream and melt the butter.
11. Taste and adjust seasoning with additional salt and garam masala as needed.
12. Transfer to a serving dish and garnish generously with fresh cilantro. Serve hot with basmati rice or naan bread.

Nutrition