Ingredients

• 2 pounds of boneless chicken breasts or thighs
• 1/4 cup plain Greek yogurt
• 6 cloves garlic, chopped
• 2 tablespoons fresh grated ginger
• 2 tablespoons garam masala
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1-2 teaspoons cayenne pepper, use to your taste
• Salt and black pepper
• 4 tablespoons salted butter
• 1 large yellow onion, chopped
• 1 can (14 ounce) full-fat coconut milk
• 1/2 cup tomato paste
• 2 tablespoons cold, salted butter, sliced
• 1/2 cup fresh cilantro, chopped or parsley
• Steamed rice and naan, for serving

Directions

1. Preheat the oven to 400°.
2. In a bowl, combine the chicken, yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit 5 minutes.
3. Add the onion, then pour over the coconut milk. Add the tomato paste. Stir until creamy and well-mixed. Arrange the butter slices over the chicken. Bake 30-40 minutes, until the chicken is cooked throughout. Top with cilantro or parsley.
4. Serve the chicken and sauce over rice and naan.

Enjoy!