Chicken curry with yogurt

Ingredients

• 2 tablespoons of butter or ghee
• 1 large onion
• 1/4 teaspoon of freshly ground cinnamon
• 2-3 cloves of garlic, chopped
• 2 tablespoons of fresh ginger, grated
• 1 tablespoon of turmeric powder
• 1 tablespoon of ground cilantro
• 2-3 tablespoons of chili powder
• 50 g of tandoori masala powder
• 400 g of chicken thighs or breasts, skinless and boneless
• 100 g of tomato puree
• 100 g of whole milk
• 1 lemon or lime
• 120 ml of yogurt

Cut and dice the chicken into small pieces.

In a large bowl, add the tandoori powder, yogurt, and lemon juice.

Make sure to thoroughly coat the chicken with this mixture.

Cover and refrigerate for at least an hour, or longer if you have the time.

Finely chop the onion.

Heat a pan or a large pot until it is very hot.

Melt 2 tablespoons of butter until it becomes foamy.

Add the onion and ground cinnamon to the pan and cook until softened.

Once the onions are softened and starting to turn golden, add the chopped garlic and ginger, and cook for another minute.

Add the turmeric, chili pepper, and cilantro, and cook over medium heat.

Add the diced chicken and cook for 10 minutes.

Add the tomato puree and cream, then heat through.

Cover and let simmer for 10 minutes, or until the chicken is cooked through.