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Marinade
Sauce
Add chicken to a gallon sized bag. Add minced garlic, ginger, turmeric, olive oil, garam masala, salt and black pepper.
Massage bag well to mix the marinade and refrigerate for 4-24 hours
In a microwave safe bowl, combine the oil, ginger, garlic, black pepper, turmeric, curry powder, salt and coconut cream. Microwave for one minute, or until warm and well combined. After microwaving, add lemon juice and keep warm
Heat a cast iron or grill pan over high heat with enough neutral oil to cover the bottom and preheat your oven to 375ºF. Prepare a sheet pan by lining it with foil and topping with a metal rack.
When the oil is hot, add the marinaded chicken. Sear on each side until golden brown, 3-5 minutes each side, and then transfer to the rack lined sheet.
Brush chicken generously with sauce.
Bake chicken until internal temperature reads 165ºF, about 8-10 minutes.
While chicken is still hot, brush with more sauce. Serve warm with rice!