Ingredients

• 2 pounds boneless skinless chicken breasts or thighs, cut into bite-size chunks
  
• 1/4 cup plain Greek yogurt
  
• 6 cloves garlic, minced or grated
  
• 2 tablespoons fresh grated ginger
  
• 2 teaspoons plus 1 tablespoon garam masala
  
• 2 teaspoons cumin
  
• 1 teaspoon turmeric
  
• 1–2 teaspoons cayenne pepper, adjust to taste
  
• kosher salt and black pepper
  
• 2 tablespoons extra virgin olive oil
  

• 4 tablespoons salted butter
  
• 1 large yellow onion, chopped
  
• 1–2 teaspoons crushed red pepper flakes, to taste
  
• 1/2 cup tomato paste
  
• 1 (14-ounce) can full-fat coconut milk (or substitute 1 cup cream)
  
• 1/2 cup fresh cilantro, roughly chopped
  

• Steamed rice
  
• Naan

Instructions

1. Season the chicken:
   In a mixing bowl, combine the chicken with the yogurt, 3 cloves of garlic, 1 tablespoon of ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2–1 teaspoon cayenne, and 1 teaspoon salt. Let the mixture rest for 5–10 minutes.
2. Brown the chicken:
   Warm the olive oil in a large skillet over medium-high heat. Add the chicken and sear until each side gains a light golden color, about 2 minutes total. Stir in 1 tablespoon of butter, coating the chicken, then transfer the pieces to a plate.
3. Build the flavor base:
   In the same skillet, add the chopped onion and cook for about 5 minutes, until it softens. Add 2 tablespoons butter along with the remaining 3 cloves garlic, 1 tablespoon ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2–1 teaspoon cayenne, and the red pepper flakes. Season with salt and pepper. Cook for roughly 5 minutes more, until everything becomes very aromatic. Stir in the tomato paste and cook another 3–4 minutes.
4. Simmer the sauce:
   Turn the heat down to low. Pour in 1 cup of water and the coconut milk, mixing until smooth. Bring to a gentle simmer and cook for about 5 minutes to let the sauce thicken slightly. Stir in the last tablespoon of butter. If the sauce becomes too thick, loosen it with 1/2–1 cup more coconut milk. Return the chicken (and any juices) to the skillet and cook for about 5 minutes, stirring occasionally, until the sauce reduces a bit. Remove from heat and fold in the chopped cilantro. Taste and adjust seasoning.
5. Serve:
   Spoon the chicken and sauce over warm rice and add naan on the side. Enjoy while hot.