Instructions
- 1
Cut chicken into 4 cm pieces. Mix with yogurt, 1 tsp garam masala, and turmeric. Marinate for at least 30 minutes.
- 2
Grill or pan-sear the marinated chicken on high heat until charred at the edges, about 6–8 minutes. Set aside.
- 3
Melt butter in a large saucepan over medium heat. Sauté minced garlic and grated ginger for 2 minutes until fragrant.
- 4
Add crushed tomatoes, cumin, and remaining garam masala. Simmer uncovered for 15 minutes, stirring occasionally.
- 5
Use an immersion blender to purée the sauce until smooth. Return to medium-low heat.
- 6
Stir in heavy cream and add the cooked chicken. Simmer for 10 minutes until sauce thickens and coats the chicken.
- 7
Season with salt to taste. Serve with basmati rice or naan.
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