1 medium yellow onion, quartered

1 shallot, halved

6 cloves garlic

2 (1-inch) pieces fresh ginger, peeled

3 tablespoons garam masala

2 teaspoons ground turmeric

2 teaspoons kosher salt

1 teaspoon crushed red pepper flakes

Zest of 1 lemon

2 pounds boneless skinless chicken breast, cubed

1/2 cup full-fat plain Greek yogurt

1 can (14 ounces) full-fat unsweetened coconut milk

1 can (6 ounces) tomato paste

1/4 cup fresh cilantro, chopped

3 cups cooked rice, for serving

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In a blender or food processor, combine onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest. Blend into a smooth paste.
In a large bowl, toss the chicken cubes with Greek yogurt and half of the curry paste. Marinate at least 30 minutes or overnight.
Heat a large skillet or Dutch oven over medium heat. Add marinated chicken and cook until browned, 5–6 minutes.
Stir in remaining curry paste, coconut milk, and tomato paste. Simmer 15–20 minutes until chicken is cooked and sauce thickens.
Stir in fresh cilantro before serving.
Serve hot over cooked rice.

Use chicken thighs instead of breasts for extra tenderness.

Add vegetables like bell peppers, spinach, or peas for more color and nutrition.

For a spicier dish, increase red pepper flakes or add fresh chili peppers.

Swap coconut milk with heavy cream for a richer variation.

Make it vegetarian by replacing chicken with chickpeas or cauliflower.