Ingredients 3 cloves garlic, minced

1 tablespoon minced fresh ginger

1 tablespoon ground cumin

1 tablespoon garam masala

2 teaspoons ground coriander

2 teaspoons ground turmeric

1/2 teaspoon ground cardamom

Pinch of crushed red pepper (optional)

1/2 cup plain whole milk yogurt, plus 3 tablespoons for marinating

1 pound boneless, skinless chicken breast, cut into cubes

1/2 cup (8 tablespoons) Kerrygold

Unsalted Butter

1 large onion, sliced

1/4 cup tomato paste

One 14-ounce can crushed tomatoes

1/2 cup chopped cilantro

2 tablespoons heavy cream

Cooked basmati rice, for serving

Slivered almonds, for serving

Instructions:

  1. In a small bowl, combine the garlic, ginger, spices, salt and pepper.
  2. In a large mixing bowl, combine half the spice mixture with 3 tablespoons of yogurt and all of the chicken; marinate from 1 hour to overnight.
  3. Set the oven to broil. On a foil-lined sheet pan, broil the chicken, occasionally stirring, until browned all over but not cooked through. Set aside.
  4. In a large skillet, melt the Kerrygold Unsalted Butter over medium-high heat. Add the onions and cook until golden, about five minutes. Add the remaining spice mixture and cook until aromatic, about three minutes.
  5. Stir in the tomato paste, then add the tomatoes, cilantro and remaining yogurt all at once; stir quickly to form a creamy sauce.
  6. Add the reserved chicken and juices and cook at a low simmer until the sauce thickens about 10 minutes.
  7. Stir in the heavy cream.
  8. Serve with rice and sprinkle with remaining cilantro and almonds.