For the Chicken Marinade:

2 large boneless, skinless chicken breasts (or 4 chicken thighs)

1 cup Greek yogurt

1 tablespoon lemon juice

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust to taste)

1 teaspoon salt

1 tablespoon oil

For the Masala Sauce:

2 tablespoons butter or ghee

1 tablespoon oil

1 large onion, finely chopped

2 cloves garlic, minced

1-inch piece ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

½ teaspoon turmeric

½ teaspoon smoked paprika

1 teaspoon chili powder (adjust to taste)

2 tablespoons tomato paste

1 can (14 oz) crushed tomatoes

1 cup heavy cream or coconut milk

1 teaspoon sugar (optional)

Salt and pepper to taste

¼ cup chopped cilantro (for garnish)

1 tablespoon lemon juice (for finishing)

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Marinate the Chicken:
Mix yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil in a bowl. Add chicken, coat well, cover, and refrigerate at least 1 hour or overnight.
Cook the Chicken:
Preheat oven to 400°F (200°C). Place chicken on lined baking tray. Bake 15-20 minutes, turning once, until cooked. Alternatively, grill for smoky flavor.
Prepare Masala Sauce:
Heat butter and oil in pan over medium heat. Sauté onion until golden (7-10 mins). Add garlic and ginger; cook 2 mins.
Stir in cumin, coriander, garam masala, turmeric, smoked paprika, and chili powder; cook 1-2 mins.
Add tomato paste and crushed tomatoes; simmer 10-15 mins.
Stir in cream (or coconut milk) and sugar; simmer 5 mins. Season with salt and pepper.
Combine Chicken & Sauce:
Chop cooked chicken; add to sauce. Simmer 5 mins to blend flavors.
Finish with lemon juice and garnish with cilantro. Serve hot with basmati rice or naan.

Use chicken thighs for juicier meat.

Substitute coconut milk for dairy-free option.

Add fresh green chili for extra heat.

Include roasted bell peppers or peas for texture.

Serve with cauliflower rice for low-carb meal.

Store leftovers refrigerated up to 3 days.

Reheat gently with splash of water or cream.

Freeze up to 2 months; thaw overnight.