Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup (120ml) plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp ginger-garlic paste
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1/4 tsp chili powder (optional, adjust to taste for kid-friendliness!)
  • Salt to taste
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper to taste
  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 (14.5 oz) can crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp tomato paste
  • 1 tsp garam masala
  • 1/2 tsp sugar
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Combine marinade ingredients in a bowl, add chicken, toss to coat. Marinate for at least 15 minutes (or up to 2 hours in the fridge).
  2. In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
  3. Dredge each chicken piece in the flour mixture, ensuring it's fully coated. Shake off excess.
  4. Heat a few tablespoons of oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook until golden brown and cooked through (internal temperature 165°F or 74°C). Work in batches to avoid overcrowding the pan. Set aside.
  5. Melt butter in the same skillet. Add onion and cook until softened. Add garlic and cook until fragrant.
  6. Stir in crushed tomatoes, tomato paste, garam masala, sugar, and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  7. Stir in heavy cream. Reduce heat to low and simmer for another 5 minutes.
  8. Add the crispy chicken pieces to the sauce and toss to coat. Garnish with fresh cilantro. Serve immediately.