Scale

For the Chicken Marinade:

1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into chunks

1 cup plain yogurt

1 tablespoon lemon juice

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon salt

2 cloves garlic, minced

1 teaspoon grated ginger

For the Masala Sauce:

2 tablespoons butter or oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon garam masala

½ teaspoon turmeric

1 can (14 oz) crushed tomatoes

1 cup heavy cream or coconut milk

½ teaspoon salt (or to taste)

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional, for heat)

Fresh cilantro for garnish

Marinate the Chicken: In a bowl, mix yogurt, lemon juice, and spices. Add chicken and coat well. Cover and refrigerate for at least 1 hour (or overnight for better flavor).
Cook the Chicken: Heat a pan or grill over medium-high heat. Cook chicken pieces for 3–4 minutes on each side until slightly charred. Set aside.
Make the Sauce: In a large pan, heat butter or oil over medium heat. Sauté onions until soft, then add garlic and ginger. Cook for 1 minute.
Stir in cumin, coriander, paprika, garam masala, and turmeric. Cook for 30 seconds.
Pour in crushed tomatoes and simmer for 10 minutes, stirring occasionally.
Add heavy cream (or coconut milk) and mix well. Simmer for another 5 minutes.
Add cooked chicken to the sauce, stir, and let simmer for 5–10 minutes until heated through.