Ingredients:

  • 1 cup plain yogurt (Greek or regular)
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 2 teaspoons chili powder (adjust according to spice preference)
  • Salt, to taste (about 1 teaspoon)
  • Freshly cracked black pepper, to taste (about half a teaspoon)
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • A thumb-sized piece of ginger, grated
  • 3/4 cup heavy cream
  • Chopped fresh cilantro leaves for garnish

Instructions:

  1. Prepare the Marinade: In a large bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, turmeric powder, chili powder, salt and black pepper. Whisk until well mixed.
  2. Marinate Chicken: Add chicken pieces into the marinade ensuring they are thoroughly coated. Cover with plastic wrap and refrigerate for at least 30 minutes, but preferably up to overnight for deeper flavor.
  3. Preheat Grill: Preheat your grill or grill pan over medium-high heat for about 10 minutes.
  4. Grill Chicken: Remove chicken from marinade allowing excess to drip off. Place on preheated grill and cook for about 6–7 minutes per side, or until internal temperature reaches at least 165°F (75°C) and juices run clear.
  5. Make Butter Sauce: While chicken is grilling,
  6. In a saucepan over medium heat melt butter.
  7. Add chopped onions; sauté until translucent.
  8. Stir in minced garlic and grated ginger; cook until fragrant—around 30 seconds.
  9. Pour in heavy cream; simmer gently while stirring occasionally until slightly thickened—approximately 5–7 minutes.
  10. Combine: Once grilled chicken is done cooking, remove from grill and let rest for a few moments before slicing it into bite-sized pieces.
  11. Fold sliced grilled chicken into the warm butter sauce ensuring every piece is coated well.