Ingredients (2 Persons)

Directions

• Step 1
  In a large bowl, combine the chicken, yogurt, lemon juice, garam masala, cumin, cinnamon, coriander, cayenne pepper, salt, and black pepper.
• Step 2
  Cover and refrigerate for at least 1 hour, or overnight.
• Step 3
  Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 4-5 minutes. Add the garlic and ginger and cook, stirring frequently, until fragrant, about 1 minute.
• Step 4
  Add the chicken to the skillet and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 5-6 minutes.
• Step 5
  Add the tomatoes and bring to a simmer. Reduce heat to low and simmer until thickened, about 8-10 minutes.
• Step 6
  Stir in the cream and cilantro and cook for an additional minute.
• Step 7
  Serve over cooked rice or with naan.