For the Chicken Marinade:

• 500g boneless chicken, cut into cubes

• 1/2 cup yogurt

• 1 tbsp lemon juice

• 2 tsp garam masala

• 1 tsp turmeric powder

• 1 tsp chili powder

• 1 tsp salt

For the Sauce:

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp ginger, grated

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp paprika

• 1 tsp garam masala

• 400g canned tomatoes

• 1/2 cup heavy cream

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Large mixing bowl

• Frying pan or skillet

• Wooden spoon or spatula

• Knife and chopping board

• Measuring spoons and cups

• Marinate the Chicken:
  In a large mixing bowl, combine the chicken with yogurt, lemon juice, garam masala, turmeric, chili powder, and salt. Mix well and let it marinate for at least 15–20 minutes (or up to 2 hours for deeper flavor).

• Cook the Chicken:
  Heat 1 tbsp of oil in a frying pan over medium heat. Add the marinated chicken and cook until lightly browned on all sides. Remove from pan and set aside.

• Prepare the Sauce:
  In the same pan, add the remaining oil. Sauté onions until golden brown. Add garlic and ginger, cooking for another minute until fragrant. Stir in cumin, coriander, paprika, and garam masala.

• Simmer the Masala:
  Add canned tomatoes, season with salt and pepper, and cook for 10–15 minutes until the sauce thickens. Use a spoon to gently mash the tomatoes for a smooth texture.

• Combine Chicken and Sauce:
  Add the cooked chicken to the sauce. Pour in the cream and simmer for another 10 minutes until the chicken is cooked through and the sauce is creamy.

• Serve:
  Garnish with fresh cilantro and serve hot with rice or naan bread.