Chicken Marinade

• 1.5 lbs Chicken Breast
• 1 Cup Plain Greek Yogurt
• Juice from one Lemon
• 1 Tbsp Garam Masala Spice
• 1 1/2 Tsp Cumin
• 1/2 Tsp Chili Powder
• 1 Tsp Salt
• 1 Tbsp Fresh Grated Ginger
• 2 Cloves Garlic, Minced

The Sauce

• 2 Tbsp Vegetable Oil
• 2 Tbsp Butter
• 1 Vidallia Onion, Minced
• 1 Tbsp Fresh Grated Ginger
• 1 Tsp Coriander
• 1 Tsp Cumin
• 1 Tsp Smoked Paprika
• 1 Tsp Garam Masala
• 8oz Can Tomato Sauce
• 1 1/2 Cups Heavy Cream

Method-

Cut the chicken into bite sized pieces and combine with the rest of the marinade ingredients. Cover and refrigerate for 4 hours or overnight.

Heat a large skillet with the oil and sautee the chicken, making sure not to crowd the pan (do a couple batches if needed). remove the chicken from the pan once golden brown and set aside.

In the same pan add the butter and reduce the heat. Cook the onions, ginger and garlic for about 5 minutes, scraping the pan down often. Add the spices and tomato sauce and bring to a simmer. Simmer for about 10 minutes and add the cream. Once combined, add back the chicken and continue to simmer until thick and saucy. Add a little water if needed.

Serve atop rice and enjoy!