Method
Marinate the chicken with yogurt, lemon, half the garam masala, half the cumin, and salt for at least 30 minutes.
Broil or grill the chicken on high heat until browned and nearly cooked through.
Melt the butter in a saucepan. Cook the onion until golden, then add garlic, ginger, remaining spices, and cayenne. Add tomatoes and simmer for 15 minutes; blend if desired.
Add the chicken and cream and simmer gently until the chicken is fully cooked and the sauce coats it. Adjust seasoning.
Notes
Marinate under refrigeration. Dark meat remains tender during the final simmer.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Serve the finished curry with Skillet Garlic Naan.
- Classic Rice Pilaf makes a versatile rice accompaniment.