Treat your senses! With fragrant spices, umami-rich tomatoes, luxurious heavy cream, and rich, delicious Dinner Bell Salted Butter, this decadent dish is full of flavor, looks beautiful, and makes the house smell incredible while it simmers. The secret we won’t share with anyone: you have to let chicken marinate for 3 hours, but active prep only takes 10 minutes. It’s so easy.
How to:
- In a large bowl, stir together the yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cumin, and cayenne. Add the chicken and, using a rubber spatula, toss until well coated. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours and up to overnight.
- Melt the butter in a large skillet over medium heat until it begins to foam, about 2 minutes. Add the chicken and cook for 3 minutes, stirring occasionally.
- Add the tomato puree, heavy cream, sugar, salt, and remaining marinade. Stir to fully combine and bring to a simmer.
- Cook for about 20 minutes or until the chicken registers 165°F on an instant-read thermometer.
- Serve over basmati rice and garnish with cilantro. Enjoy with a lime wedge and warm naan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe adapted from Recipe Tin Eats