Ingredients

Method

1. 1

   In a large bowl, combine the diced chicken, grated garlic, grated ginger, and Greek yogurt.

2. 2

   Squeeze the juice of half a lemon over the chicken mixture.

3. 3

   Add the spices for the marinade: cumin, garam masala, turmeric, cayenne, chili powder, and paprika.

4. 4

   Mix everything thoroughly with your hands until the chicken is fully coated. Let it marinate.

5. 5

   Heat olive oil in a large skillet over medium-high heat.

6. 6

   Add the marinated chicken to the hot pan in batches, ensuring not to overcrowd it.

7. 7

   Cook the chicken, stirring occasionally, until it is browned and cooked through.

8. 8

   Once cooked, remove the chicken from the skillet and set it aside on a plate.

9. 9

   In the same skillet, melt a pat of butter, scraping up any browned bits from the bottom of the pan.

10. 10

    Add the diced onion to the skillet and sauté until softened and caramelized.

11. 11

    Add the grated garlic and ginger for the sauce and cook for another minute until fragrant.

12. 12

    Stir in the sauce spices: cumin, coriander, garam masala, and sugar. Cook for 30 seconds.

13. 13

    Pour in the passata (tomato puree) and stir to combine.

14. 14

    Pour in the heavy cream and stir until the sauce is smooth and uniform in color.

15. 15

    Return the cooked chicken to the skillet and stir it into the sauce.

16. 16

    Finish the dish by adding a pat of butter, a swirl of heavy cream, and a generous sprinkle of fresh cilantro. Serve hot.