Step 1

In a large bowl, combine the yogurt, turmeric, cumin, garam masala, paprika, salt, and lemon juice to create the marinade.

Step 2

Add the diced chicken and mix until fully coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.

Step 3

Heat the oil in a large skillet or pan over medium heat. Cook the marinated chicken for 6–8 minutes until golden brown and nearly cooked through. Remove and set aside.

Step 4

In the same pan, melt the butter and sauté the chopped onion for about 5 minutes until soft and translucent.

Step 5

Add the garlic and grated ginger. Cook for 1 minute until fragrant.

Step 6

Stir in the coriander powder, garam masala, and optional chili powder. Cook briefly to release the spices’ aroma.

Step 7

Pour in the strained tomatoes and simmer for about 10 minutes, allowing the sauce to thicken slightly and develop flavor.

Step 8

Stir in the cream and sugar. Simmer gently for another 5 minutes and season with salt to taste.

Step 9

Return the cooked chicken to the sauce and stir well. Simmer for another 5 minutes so the chicken absorbs the rich flavors.

Step 10

Garnish with fresh coriander and serve hot with basmati rice and warm naan bread.