Instructions

1. Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, 1 tablespoon garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and 1 teaspoon salt. Mix well. Add the chicken chunks and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.

2. Cook the Chicken: Preheat your grill or broiler to high heat. Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water first). Grill the chicken for 10-12 minutes, turning occasionally, until lightly charred and cooked through. Remove from heat and set aside.

3. Make the Sauce: In a large skillet or pan, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and golden. Add the minced garlic and grated ginger. Cook for another 2 minutes until fragrant, stirring constantly to prevent burning.

4. Add Tomatoes and Spices: Add the canned tomatoes and the remaining tablespoon of garam masala. Break up the tomatoes with your spoon. Simmer for 10 minutes until the sauce thickens slightly. For a smoother sauce, use an immersion blender to puree the mixture, or transfer to a blender and blend until smooth. Return to the pan.

5. Add Cream and Chicken: Reduce heat to low and stir in the heavy cream. Season with salt to taste. Let the sauce simmer for 5 minutes. Remove the chicken from the skewers and add to the sauce. Stir gently to coat the chicken. Simmer for another 5-10 minutes to allow the flavors to meld.

6. Serve: Garnish with fresh cilantro and serve hot with basmati rice and warm naan bread.

Tips

• For a smokier flavor, add a small piece of charcoal to the pan: heat it until red hot, place it in a small bowl in the center of the curry, drizzle with ghee, cover immediately, and let smoke for 2-3 minutes
• Adjust the spice level by increasing or decreasing the cayenne pepper
• Kasuri methi (dried fenugreek leaves) can be added for extra authenticity
• The sauce can be made ahead and reheated when ready to serve