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About 2 lbs of chicken breast/thighs

About 1 cup of plain greek yogurt

Salt, enough to season chicken

Pepper, enough to season chicken

About 1 tbsp cumin

About 1 tbsp garam masala

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Step 1: Mix above ingredients and marinate for anywhere from 30 minutes to 8 hours.

Step 2: After the chicken has marinated, get some color on it by either cooking it in a pan or broiling it in the oven. You don’t need to worry about cooking it all the way through, you’re just trying to get the outside nice and dark

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1 onion

1 inch knob of ginger

6-10 cloves of garlic

Garam masala

Paprika

Cumin

Coriander (optional)

Turmeric (optional)

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Step 3: Dice the onion

Step 4: Dice the ginger

Step 5: Mince the garlic

Step 6: Sweat the onion, ginger and garlic in some butter until the onions are translucent. Then add the spices and cook until fragrant.

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14 oz can of crushed tomatoes

14 oz water

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Step 7: Add tomatoes and water to the pan along with the chicken. Let simmer until the desired consistency is reached

Step 8: While the curry is cooking, make some rice and prep your garlic naan.

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1 cup of heavy cream

2 tbsp of butter, sliced into thinner pieces

Lime juice

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Step 9: When the curry has reached your preferred consistency, add a cup of heavy cream and let cook for a couple minutes

Step 10: Add the butter and mix until completely melted

Step 11: Squeeze in some lime juice and mix

Step 12: Taste and adjust

Step 13: Serve with rice, garlic naan and a little bit of fresh cilantro