Scale

1.5 lbs boneless chicken thighs or breasts, cubed

1/2 cup plain yogurt

1 tbsp garam masala

1 tbsp garlic paste

1 tbsp ginger paste

3 tbsp tomato paste

1 cup heavy cream

2 tbsp unsalted butter

Salt to taste

1 tsp chili powder (optional)

1 tsp ground cumin

Cook Mode Prevent your screen from going dark

1. In a bowl, mix chicken with yogurt, garlic, ginger, garam masala, salt, and chili powder. Marinate for 30 minutes or overnight.

2. Heat a skillet and sear the chicken until browned and almost cooked through. Remove and set aside.

3. In the same skillet, melt butter. Sauté garlic and ginger briefly, then stir in tomato paste, cumin, and remaining garam masala.

4. Pour in the cream, stir, and add chicken back in. Simmer 10–15 minutes until thickened.

5. Garnish with cilantro and serve with rice or naan.

For extra depth, marinate overnight.

Use coconut cream instead of dairy for a dairy-free version.

Leftovers taste even better the next day!