1 lb chicken, boneless, skinless, and cubed
2 1/2 Tbsp plain, Greek yogurt
1 small lemon, juiced
1/2 tsp turmeric powder
1/4 tsp black pepper
1/4 tsp garam masala (Indian spice found at supermarket)
1/8 tsp cayenne pepper
1/8 tsp salt
1 14.5 oz. can diced tomatoes
2-3 cloves garlic, crushed
1 large white onion, diced
1 cinnamon stick
1 C water
2-4 Tbsp heavy cream
2 Tbsp tomato paste
1 Tbsp vegetable oil
1 Tbsp butter
1 Tbsp brown sugar
1 Tbsp garam masala, divided
salt, to taste
Combine all marinade ingredients in a large bowl. Mix and refrigerate for 1-2 hours.
In a large saute pan, heat oil and butter, over medium heat. Add diced onion, salt, cinnamon stick, and 1 tsp garam masala.
Cook until onion is translucent and lightly browned, and spices are fragrant.
Add garlic and cook for 1-2 minutes. Add 1 tsp garam masala, tomatoes, and tomato paste. Cook until sauce thickens and reduces slightly.
Remove marinated chicken from fridge and add it to sauce. Cook until the outsides are no longer pink and chicken is almost cooked through.
Pour in remaining garam masala, brown sugar, and enough water so that chicken is completely covered.
Reduce heat to medium-low and cook for 30 minutes. Chicken should be cooked through and very tender. Remove cinnamon stick.
Reduce heat to low and simmer. Add heavy cream. Taste and adjust seasoning, if necessary.