4 boneless, skinless chicken breasts, cubed
2 tbsp lemon juice
2 cloves garlic, minced
1 tbsp garam masala
1 tsp salt
1/3 cup (60ml) vegetable oil
2 onions, coarsely chopped
2 tbsp garlic, coarsely chopped
2 tbsp garam masala
2 tsp paprika
1/4 tsp cinnamon
2 tsp salt, or to taste
1 x 400g can diced tomatoes
3/4 cup (185 ml) heavy cream
2 tbsp butter
Mint sprigs, to garnish
Combine all marinade ingredients with the chicken in a flat-bottomed dish, rubbing the marinade into the chicken. Stand at room temperature while you prepare the sauce, or place in the fridge to marinate for 3-4 hours or overnight.
Heat oil over medium heat in a large saucepan. Add onions and cook slowly until golden, about 20 minutes, reducing heat if they are starting to burn.
Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon and salt and cook. After 1 minute add tomatoes and cook for a further 2 minutes. Stir in the cream and then puree with an immersion blender if you have one. If using a standard blender, puree in batches.
Return sauce to pan and bring to a simmer. Add chicken, cover and continue to simmer gently over medium-low heat until cooked through, about 10 minutes.
Stir in butter, and add salt to taste. Serve sprinkled with mint if desired.