Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, diced into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/4 tsp cinnamon powder
  • 1 tsp salt
  • 1 cup full-fat coconut milk
  • 1/2 cup plain Greek yogurt, whisked until smooth
  • 1 tbsp lemon juice
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Heat the oil or ghee in a large heavy-bottomed skillet over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and pale gold. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  2. Lower the heat slightly and add the coriander, cumin, turmeric, garam masala, cinnamon, and salt. Stir constantly for 1 minute to bloom the spices into a thick, aromatic paste.
  3. Increase the heat to medium-high and add the diced chicken. Stir well to coat the meat in the spice paste and cook for 4–5 minutes, stirring occasionally, until the chicken is opaque on the outside.
  4. Pour in the coconut milk and stir until the sauce is a uniform, creamy gold. Lower the heat to a gentle simmer and cook for 6–8 minutes until chicken is cooked through. Stir in lemon juice and garnish with fresh cilantro.