Preparation Steps

• In a bowl, combine chicken, yogurt, lemon juice, garam masala, turmeric, smoked paprika, garlic, ginger, and salt. Marinate for at least 2 hours.
• Preheat oven to 400°F. Spread chicken on a baking sheet and bake for 20-25 minutes until cooked through.
• While chicken bakes, melt butter in a skillet over medium heat. Add chopped onion and sauté until golden, about 7 minutes.
• Add remaining garlic, ginger, garam masala, paprika, and fenugreek leaves. Sauté for 30 seconds.
• Add diced tomatoes, cover, and simmer for 10 minutes.
• Transfer the tomato mixture to a blender, blend until smooth, then return to skillet.
• Stir in heavy cream and chicken broth. Season with salt and cayenne pepper to taste.
• Add cooked chicken and juices, simmer for 5 minutes. Garnish with cilantro. Serve hot.