# What You'll 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 (optional, for heat)
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
# How to Make It:
01 - In a large bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, salt, garlic, and ginger. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours for maximum flavor absorption.
02 - Preheat oven broiler to high. Line a baking sheet with foil and place a rack on top. Arrange marinated chicken pieces on the rack in a single layer. Broil for 5–7 minutes per side until lightly charred and almost cooked through. Alternatively, grill or pan-sear the chicken if preferred.
03 - Heat butter and oil in a large skillet over medium heat. Add finely chopped onion and sauté until golden brown, approximately 5 minutes. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Stir in cumin, garam masala, paprika, coriander, and chili powder. Cook for 30 seconds, stirring constantly, until spices are fragrant and well-combined with the aromatics.
05 - Add tomato sauce and sugar to the skillet. Simmer for 10 minutes over medium-low heat, stirring occasionally to prevent sticking. Season with salt and pepper to taste.
06 - Stir in heavy cream and continue simmering for another 5 minutes until sauce thickens to a creamy consistency and coats the back of a spoon.
07 - Add broiled chicken pieces to the sauce and simmer for 7–10 minutes until chicken is tender and fully cooked through. Garnish with chopped fresh cilantro. Serve immediately with steamed basmati rice or warm naan bread.
