Ingredients:
For the Chicken Marinade:
- 500 grams chicken breasts, cut into cubes
- 1/2 cup yogurt
- 1 tablespoon lemon juice
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- Salt, to taste
For the Sauce:
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1 cup tomato puree
- 1 cup heavy cream
- Salt, to taste
- Fresh cilantro, for garnish
Instructions:
Marinate the Chicken:
In a bowl, combine the yogurt, lemon juice, turmeric, garam masala, cumin, and salt. Add the chicken cubes and marinate for at least 30 minutes.
Cook the Chicken:
Preheat the oven to 200°C (390°F). Place the marinated chicken on a baking sheet and bake for about 15-20 minutes, or until cooked through.
Make the Sauce:
In a large skillet, melt the butter over medium heat. Add the onion, garlic, and ginger. Cook until the onion is soft. Add the cumin, coriander, garam masala, and chili powder. Cook for a minute. Stir in the tomato puree and cook for 10 minutes. Add the heavy cream and season with salt. Simmer for a few minutes.
Combine and Serve:
Add the cooked chicken to the sauce and simmer for a few minutes. Garnish with fresh cilantro and serve with rice or naan.
