A rich, creamy tomato-based curry from Northern India. The chicken is first marinated in yogurt and spices, then simmered in a velvety buttery sauce.
Mix chicken with yogurt, 1 tsp garam masala, turmeric, and a pinch of salt. Marinate for at least 30 minutes.
Heat 1 tbsp butter in a pan over high heat. Sear marinated chicken until golden, about 3–4 minutes per side. Set aside.
In the same pan, melt remaining butter. Sauté onion until golden. Add garlic and ginger, cook 1 minute. Add crushed tomatoes, cumin, and remaining garam masala. Simmer 10 minutes.
Blend the sauce until smooth. Return to pan. Add cream and chicken. Simmer on low for 15 minutes until chicken is cooked through.
Garnish with fresh coriander and a swirl of cream. Serve hot with naan or basmati rice.