Ingredients

• 900 g Boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• 120 ml Plain yogurt
• 2 tbsp Ginger-garlic paste (for marinade)
• 1 tbsp Lemon juice
• 0.5 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Garam masala
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tbsp Vegetable oil (for marinade)
• 2 tbsp Ghee or unsalted butter
• 1 unit Large onion, finely chopped
• 1 tbsp Ginger-garlic paste (for sauce)
• 1 unit Green chilies, slit (optional)
• 1 tsp Cumin powder (for sauce)
• 1 tsp Coriander powder (for sauce)
• 0.5 tsp Turmeric powder (for sauce)
• 0.5 tsp Red chili powder (for sauce)
• 400 g Canned crushed tomatoes or tomato puree
• 120 ml Water or chicken broth
• 120 ml Heavy cream
• 1 to taste Salt
• 1 tsp Sugar (optional, to balance acidity)
• 0.25 cup Fresh cilantro, chopped (for garnish)

Instructions

1. 1

   Cut chicken into 1-inch cubes. In a large bowl, combine chicken with plain yogurt, 2 tbsp ginger-garlic paste, lemon juice, 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tbsp vegetable oil. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.

2. 2

   Preheat oven to 200°C (400°F). Spread marinated chicken in a single layer on a baking sheet. Bake for 15-20 minutes, or until cooked through and slightly charred. Alternatively, pan-fry or grill the chicken.

3. 3

   While chicken bakes, prepare the sauce. Heat ghee or butter in a large skillet or pot over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.

4. 4

   Add 1 tbsp ginger-garlic paste and green chilies (if using). Sauté for 1 minute until fragrant. Stir in 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric, and 1/2 tsp red chili powder. Cook for another minute, stirring constantly.

5. 5

   Pour in the crushed tomatoes or tomato puree, water/broth, salt to taste, and sugar (if using). Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6

   Remove the sauce from heat. Carefully transfer it to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot. Pass the sauce through a fine-mesh sieve for an even smoother texture, if desired.

7. 7

   Return the smooth sauce to the pot over low heat. Stir in the cooked chicken pieces and heavy cream. Gently simmer for 5-10 minutes, allowing the flavors to meld and the chicken to absorb the sauce.

8. 8

   Taste and adjust seasoning if needed. Garnish generously with fresh chopped cilantro before serving hot with basmati rice or naan bread.