Total time: 35 minutes

Ingredients :

• 1.5 lb. chicken breast
• 1 tbsp. coconut oil
• 2 tbsp. garam masala
• 3 tsp. grated fresh ginger
• 3 tsp. minced garlic
• 4 oz. plain yogurt
• 2 tbsp. butter (for sauce)
• 1 tbsp. ground coriander (for sauce)
• ½ cup heavy cream (for sauce)
• ½ tbsp. garam masala (for sauce)
• 2 tsp. fresh ginger, grated (for sauce)
• 2 tsp. minced garlic (for sauce)
• 2 tsp. cumin (for sauce)
• 1 tsp. chili powder (for sauce)
• 1 onion (for sauce)
• 14.5 oz. crushed tomatoes (for sauce)
• Salt to taste (for sauce)

Directions:

1. Start by cutting the chicken into pieces measuring around 2 inches each. Place it in a large bowl and add 2 tablespoons of garam masala, 1 teaspoon of minced garlic, and 1 teaspoon of grated ginger. Stir slowly and add the yogurt. Make sure that mix is evenly distributed before putting a lid on the container and chilling it in the fridge for 30 minutes.

2. For the sauce, grab a blender and put in the ginger, garlic, onion, tomatoes, and spices. Blend until smooth.

3. Leave the blended sauce aside and grab a skillet. Using medium heat, remove the chicken from the fridge and cook, allowing it to brown on both sides.

4. Once cooked, pour in the sauce, and allow it to simmer for 5 more minutes

5. Finally, put in the cream and ghee, still using medium heat. Add some salt for taste and serve!