- 1 c. Greek yogurt
- Juice of 1/2 a lemon
- 1 tsp. Handi
- 2 tsp. Handi garam masala, divided
- 1 tsp. ground cumin
- 1 1/2 lb. boneless skinless chicken breast, cut into 1″ pieces
- 6 tbsp. butter, divided
- 1 large onion, sliced
- 2 jalapeños, minced
- 1 Handi cinnamon stick
- 3 cloves garlic, minced
- 1 tbsp. freshly grated ginger
- 1 tsp. Handi paprika
- 1 (28-oz.) can diced tomatoes
- 1/2 c. heavy cream
- Freshly chopped cilantro, for garnish
- Cooked Handi basmati rice, for serving
- Naan, for serving
In a large bowl, whisk together yogurt, lemon, turmeric, 1 teaspoon garam masala, and cumin. Add chicken and toss until fully coated. Let marinate for 15 minutes.
In a large pot or Dutch oven over medium-high heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate.
Reduce heat to medium and melt 2 tablespoons butter. Add the onion, jalapeños, and cinnamon stick. Cook until soft, about 5 minutes. Stir in the garlic, ginger, remaining teaspoon garam masala, and paprika and cook until fragrant, 1 minute more.
Add the tomatoes and bring mixture to a simmer. Return chicken to pot and toss to coat. Let simmer until the chicken is cooked through, about 8 minutes.
Stir in heavy cream and remaining 2 tablespoons butter.
Step 6 – Garnish with cilantro and serve warm over rice with naan.