For the marinade combine the Greek yogurt, lemon juice, cumin, garam masala, salt, ginger, and cubed chicken in a medium bowl. Stir until well combined and the chicken is completely coated. Marinate in the fridge for 15-20 minutes.
2
Preheat a large skillet* over medium high heat. Add the marinated chicken and stir occasionally until the chicken is cooked and the marinade is thick. Remove the chicken and set aside.
*We use a medium pot, like our 5-quart cast iron Dutch oven.
3
For the curry, add the butter and onions. Saute for 5 minutes or until the onions begin to soften.
4
Add the garlic, jalapeno, cumin, paprika, and garam masala. Toast for 1-2 minutes.
5
Add the tomato sauce, heavy whipping cream, and salt. Bring to a simmer and add the chicken back to the skillet. Stir to combine.
