Makahl

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boneless and skinless chicken thighs or breasts cut into bite sized pieces

1. In a bowl, mix the chicken pieces with listed seasonings, yogurt, and let it marinate for at least 1 hour or overnight in the refrigerator.

2. In a large pan, melt the butter over medium heat.

3. Add the marinated chicken to the pan and cook until it’s about 75 percent done. Remove chicken and set aside.

4. Add the chopped onion and cook until it turns golden brown.

5. Add garlic, chopped ginger, and listed seasonings to the pan and cook for about 1-2 minutes.

6. Pour in canned tomato and stir well to combine. Cook for 5 minutes.

7. Reduce the heat to low and stir in the heavy cream. ( You can use an immersion blender or regular blender for a more smother sauce)

9. Simmer on low-heat for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

11. 9. Garnish with fresh cilantro and serve with rice or naan bread.