Ingredients:

  • 2 lbs boneless skinless chicken breast, cubed
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 15 oz tomato sauce or puree
  • 1 tbsp sugar
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/2 cup heavy cream
  • 1 tbsp dried fenugreek leaves
  • Fresh cilantro for garnish

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, lemon juice, garam masala, turmeric powder, and salt. Toss in the cubed chicken until fully coated and let marinate for at least 10 minutes.
  2. Heat olive oil over medium-high heat in a large non-stick skillet. Sear the chicken in batches until edges are mahogany-colored and slightly charred. Remove chicken and set aside.
  3. Melt butter in the same pan. Sauté diced onions until translucent, then stir in minced garlic and grated ginger for 60 seconds.
  4. Pour in tomato sauce, cumin, and paprika. Simmer on medium-low heat until the sauce thickens and turns deep red.
  5. Stir in the heavy cream and sugar, whisking until the sauce is a uniform, velvety orange. Return the seared chicken to the pan and simmer until cooked through.
  6. Stir in dried fenugreek leaves and garnish with fresh cilantro before serving.