Ingredients:

For Chicken Marinade:

• 500g boneless chicken, cubed
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• Salt, to taste
• 1 tbsp lemon juice
• 2 tbsp oil, for grilling

For Masala Sauce:

• 2 tbsp butter or oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tbsp tomato paste
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• Salt, to taste
• 1/2 cup heavy cream or coconut milk
• Fresh cilantro, chopped (for garnish)

Instructions:

Step 1: Marinate the Chicken

1. In a large mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, salt, and lemon juice.
2. Add the chicken cubes to the marinade, ensuring all pieces are evenly coated.
3. Cover and refrigerate for at least 1 hour (overnight for best results).

Step 2: Grill or Sear the Chicken

1. Heat 2 tbsp oil in a skillet over medium heat. Grill the marinated chicken until it’s cooked through and slightly charred, about 5-7 minutes per side.
2. Set the cooked chicken aside.

Step 3: Prepare the Masala Sauce

1. In a large pan, heat butter or oil over medium heat. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and cook until the raw smell disappears.
3. Stir in tomato paste, pureed tomatoes, red chili powder, coriander powder, cumin powder, and salt. Cook the mixture until oil starts separating from the masala.
4. Add cream or coconut milk, and stir well to create a creamy, smooth sauce.

Step 4: Combine and Serve

1. Add the grilled chicken pieces to the masala sauce, stirring well to coat the chicken in the sauce.
2. Let the chicken simmer in the sauce for 5-10 minutes to allow flavors to blend.
3. Garnish with fresh cilantro and serve hot.