Ingredients:
1 lime
1 cup full-fat Greek yogurt
5 cloves of garlic, minced, divided in half
1/2 teaspoon ground turmeric
2 pounds boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1/2 cup ghee (clarified butter) (I can't always get my hands on ghee so I just used butter)
2 teaspoons salt
1 med onion, diced (I can't digest onions well so I use a shallot cut in to small pieces)
2 tablespoons freshly grated ginger (and fresh really is better than powdered)
1 1/2 tablespoon garam masala
1/2 teaspoon cayanne pepper
1 (14 oz) can crushed tomatoes
1 1/2 cups heavy cream
1 cup cilantro, plus more for garnish
Directions:
Zest the lime into a large bowl, save the zested lime. Add the yogurt, half the garlic, and the turmeric to the bowl and whisk to incorporate. Add the chicken and stir to coat. Cover and refrigerate for 4 hours and up to 24.
Heat half the ghee (or 3 tablespoons of butter and a little oil) in a large skillet over medium-high heat. Add the onions (or shallots), stirring, until softened and translucent, about 8-9 minutes. Add the rest of the garlic and the ginger, Garam masala, and cayenne pepper and cook, stirring until fragrant, about 2 minutes.
Add the marinated chicken (discard any remaining marinade) and cook flipping midway through until seared and golden (about 3 min per side). Add the tomatoes and bring to a boil. Cook, stirring until the liquid is reduced slightly, 5 minutes.
Reduce the heat to medium, add the remaining ghee (or 3 more tablespoons of butter) along with the cream and cook, stirring, until the mixture has thickened, 10-15 minutes. Stir in the cilantro and season with salt to taste. Slice the zested lime into wedges and serve with the chicken. Garnish with more cilantro.
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