Preparation Steps

• In a bowl, combine chicken pieces with yogurt, lemon juice, garam masala, turmeric, cayenne pepper, and salt. Marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
• Melt butter in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
• Add minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
• Stir in garam masala, cumin, and cayenne pepper. Cook for another minute.
• Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
• Add the marinated chicken pieces to the skillet. Stir to coat the chicken in the sauce. Bring back to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through.
• Stir in the heavy cream, sugar, and salt. Cook for another 5 minutes until the sauce is heated through and slightly thickened. Do not boil.
• Garnish with fresh chopped cilantro. Serve hot with rice or naan.