Step 1

Start off by cubing up 4 chicken breasts. After that, put all of them in a large enough bowl that will fit in the fridge.

Step 2

In no specific order, add the following spices to the bowl. 2 Tablespoons(each) of turmeric, cumin, garam masala, salt, pepper, and cayenne pepper(powder).

Step 3

Add 2 cups of greek yogurt(FAGE makes a 5.3oz container and i just use 3 of those). Then mix all of that in with your hands.

Step 4

When everything is all mixed together, place some plastic wrap over the top of the chicken, press down on it, and get the air bubbles out. Then put plastic wrap over the top of the bowl and put that into the fridge for at least 2 hours(4-24 hours recommend).

Step 5

Pull the chicken out of the fridge and put that to the side. Get out a large high rim pan for the sauce. Put that on the stove and turn the burner to medium high heat. While that's heating up, cut 2 onions in half, then roughly slice the halves.

Step 6

Put some butter in the pan, then add in your sliced onions. While those are sautéing smash 4 cardamon pods with the flat part of your knife. Throw those in there with the onions along with 5-6 cloves.

Step 7

While that's sautéing, roughly cut up a small piece of ginger(about half the size of your thumb or a little bigger if you have small hands). Then roughly cut up 4 cloves of garlic and two Thai chili peppers. Throw all of that in the pan too and sauté that.

Step 8

While that's sautéing, put the same seasonings that you seasoned the chicken with in the pan. Yes the the same amount also. Mix that all in.(add a knob of butter if it's a little dry)

Step 9

Roughly cut up 2 large heirloom tomatoes and open a can of whole peeled tomatoes. Put both of those into pan and stir/mix everything up.

Step 10

Bring the sauce almost to a boil, then bring it to a light simmer. Let that simmer for 30 minutes(make sure you're stirring it every 2-4 minutes).

Step 11

Get another large pan out while the sauce is reducing and the flavors/spices are getting to know each other. Put that pan on the stove and turn the heat to medium high heat. When that's up to temp, add some butter, and a little bit of olive oil. When everything is melted and hot. Add the chicken.

Step 12

Cook it 75%-80% of the way through, because it's going to finish cooking in the sauce.

Step 13

After that time is up on the sauce, transfer the sauce to a blender or a large cup(s) for a immersion blender. Blend the sauce until it's smooth then transfer it back to the pan.

Step 14

Add the cooked chicken to the sauce and mix everything up. Make sure all of the chicken is completely covered in the sauce. Let that simmer for 20-30 minutes while stirring every 2-3 minutes.

Step 15

Then add as much cream as you want. Taste it to see if you want more. Add extra salt and pepper if you'd like.

Step 16

Top with fresh cilantro and you're ready to enjoy!