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
- Preheat the oven to 400°.
- In a bowl, combine the chicken, yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit 5 minutes.
- 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.
- Serve the chicken and sauce over rice and naan.
Enjoy!