# 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
# 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, preferably 2–4 hours for optimal flavor penetration.
02 - Preheat oven broiler to high setting. 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 nearly cooked through internal temperature reaches 165°F. Alternatively, grill over medium-high heat or pan-sear in a cast iron skillet.
03 - Heat butter and oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté for approximately 5 minutes until golden brown and softened. Add minced garlic and grated ginger; cook for 1 minute until fragrant, being careful not to burn.
04 - Stir in cumin, garam masala, paprika, coriander, and chili powder. Cook for 30 seconds, stirring constantly, until spices become fragrant and bloom in the hot fat.
05 - Pour in tomato sauce and add sugar. Reduce heat to low and simmer for 10 minutes, stirring occasionally to prevent sticking. Season with salt and freshly ground black pepper to taste.
06 - Stir in heavy cream and return to a gentle simmer. Cook for an additional 5 minutes until sauce thickens slightly and achieves a rich, creamy consistency. Adjust seasoning if needed.
07 - Add broiled chicken pieces to the simmering sauce. Cook for 7–10 minutes until chicken is tender, fully cooked through, and has absorbed the sauce flavors. The sauce should coat the chicken generously.
08 - Remove from heat and sprinkle with chopped fresh cilantro. Serve immediately over steamed basmati rice or alongside warm naan bread for sopping up the sauce.
