1️⃣ Marinate the Chicken
In a mixing bowl, combine yogurt, lemon juice, garlic, ginger, chili powder, and salt. Add cubed chicken and coat well. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).
2️⃣ Sear the Chicken
Heat a bit of oil in a pan over medium-high heat. Add the marinated chicken pieces and sear for 6–8 minutes, turning occasionally, until golden and cooked through. Remove from pan and set aside.
3️⃣ Make the Sauce
In the same pan, melt butter. Add chopped onion and sauté until soft and translucent (about 5–6 minutes). Add garlic and cook for another minute.
Stir in garam masala and toast for 30 seconds to bloom the spices. Add tomato purée and a pinch of salt. Simmer for 10 minutes, stirring occasionally, until thickened and flavorful.
4️⃣ Finish the Dish
Reduce heat to low and stir in heavy cream. Return the cooked chicken to the sauce and simmer for 8–10 minutes until tender and well-coated. Taste and adjust seasoning as needed.
5️⃣ Serve
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