Instructions
Step 1: In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, paprika, and salt. Add chicken and mix to coat. Marinate in the fridge for at least 1 hour or overnight.
Step 2: Heat oil and butter in a large skillet or Dutch oven over medium heat. Add onion and sauté until golden brown, about 5-6 minutes.
Step 3: Stir in garlic, ginger, coriander, cumin, and chili powder. Cook for 1 minute until fragrant.
Step 4: Add tomato sauce and simmer for 10 minutes. Stir in cream and sugar, then season with salt to taste.
Step 5: While sauce simmers, cook marinated chicken in a separate pan or grill until browned and cooked through, about 8-10 minutes.
Step 6: Add the cooked chicken to the sauce and simmer together for 10 more minutes to meld flavors.
Step 7: Serve hot with basmati rice and warm garlic naan. Garnish with fresh cilantro.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. This dish also freezes well for up to 2 months — thaw overnight and reheat before serving. Rice and naan are best served fresh but can also be refrigerated and reheated.
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