If you know me, you know that I make this at least once a week. This perfect dish is satisfying and fulfilling in everyway. I highly reccomend serving with naan bread!

You will need:

• 1 pound boneless white or dark meat Chicken
  
• 1/2 Cup Greek Yogurt
  
• 1/2 Lemon Juiced
  
• 2 Teaspoons Garam Masala
  
• 1 Teaspoon Cumin
  
• 1 Teaspoon Cinnamon
  
• 1 Teaspoon Chili Powder
  
• 1/2 Teaspoon Cayenne Pepper
  
• 1 Teaspoon Turmeric
  
• 2 Cloves Garlic Minced
  
• 2 Teaspoons freshly grated Ginger
  
• 1 Cup Heavy Cream
  
• 1 Cup Pureed Tomatoes
  
• 3 Carrots Chopped
  
• 3 Celery Sticks Chopped
  
• 1/2 Yellow Onion Diced
  
  

Directions:

Cut up chicken into small pieces. Add to a bowl and start the marinade. For the marinade add the yogurt, lemon, garam masala, cumin, cinnamon, chili powder, cayenne pepper, turmeric, garlic and ginger. Mix with your hands so that every piece of chicken is covered well. Ideally, let it sit in the fridge for at least 3 hours.


When it is time to cook the chicken, get a pan hot on medium heat. Add some butter and then add the carrots, onion and celery. Sautee until the onions are cooked, celery almost all disappeared and the carrots are very soft. About 10-15 minutes. Once finished add more butter and add the chicken. Cook the chicken until each side is cooked, but don’t let the chicken sit there for too long. It may be hard to tell how much the chicken has cooked because of the marinade. So I suggest picking up a piece after 3-5 minutes to see if all of the sides have been cooked and are white.


Lower the flame and add the pureed tomatoes and heavy cream. Stir until fully mixed through. Keep on a simmer for 20 minutes.

During this time you can prepare your naan and rice.