# What You Need:
→ Chicken Marinade
01 - 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - ¾ cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp ground coriander
06 - 1 ½ tsp garam masala
07 - 1 tsp smoked paprika
08 - 1 tsp ground turmeric
09 - 1 tsp salt
10 - 3 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
→ Sauce
12 - 2 tbsp unsalted butter
13 - 1 tbsp vegetable oil
14 - 1 large onion, finely chopped
15 - 3 cloves garlic, minced
16 - 1 tbsp fresh ginger, grated
17 - 1 tbsp ground cumin
18 - 1 tbsp garam masala
19 - 2 tsp ground paprika
20 - 1 tsp ground coriander
21 - 1 tsp chili powder
22 - 1 can (15 oz) tomato sauce or crushed tomatoes
23 - 1 cup heavy cream
24 - 1 tsp sugar
25 - Salt and pepper, to taste
26 - 2 tbsp chopped fresh cilantro, for garnish
# Directions:
01 - Combine yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, salt, garlic, and ginger in a large bowl. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours for optimal flavor penetration.
02 - Preheat oven broiler to high. Line a baking sheet with foil and place a wire rack on top. Arrange marinated chicken pieces in a single layer on the rack. Broil for 5–7 minutes per side until lightly charred and almost cooked through. Alternatively, grill over medium-high heat or pan-sear in a skillet.
03 - Heat butter and oil in a large skillet over medium heat. Add chopped onion and sauté until golden brown, approximately 5 minutes. Add minced garlic and grated ginger; cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Stir in cumin, garam masala, paprika, coriander, and chili powder. Cook for 30 seconds until spices become fragrant, being careful not to scorch them. This step releases essential oils and deepens flavor complexity.
05 - Add tomato sauce and sugar to the skillet. Simmer for 10 minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste. The sauce should thicken slightly and develop a rich, deep red color.
06 - Pour in heavy cream and stir until fully incorporated. Simmer for 5 minutes until sauce achieves a thick, creamy consistency and coats the back of a spoon. Adjust heat as needed to maintain gentle simmering.
07 - Add broiled chicken to the simmering sauce. Cook for 7–10 minutes until chicken is tender, fully cooked through, and flavors have melded. The sauce should cling generously to the chicken pieces.
08 - Remove from heat and sprinkle with chopped fresh cilantro. Serve immediately over steamed basmati rice or with warm naan bread for scooping up the sauce.
