For the marination:

• 1/2 cup yoghurt

• 1 teaspoons salt

• 1/4 teaspoon turmeric

• 1 teaspoon garam masala 

• 1 teaspoon coriander powder

• ½ teaspoon chilli powder

• 1 tablespoon ginger & garlic paste

• 1 teaspoon cumin powder

• 1 tablespoon oil

• 1 tablespoon lemon juice 

• Food colouring (Optional)

• 800 g boneless skinless chicken breasts, cut into 2-inch chunks

Method: 

1. In a large bowl, whisk together all the above ingredients except chicken. (Adjust the spices if needed) 

2. Add the chicken and mix until it is evenly coated.

3. Cover and marinate in the refrigerator for at least 1 hour or overnight.

4. Line a baking tray with aluminium foil and spread the chicken and remaining marinade evenly on a baking tray. 

5. Bake at 180 °C for 15 to 20 minutes, or until chicken is tender and browned on top.

6. Note: you can also grill or roast the chicken in a pan.

For the Sauce:

• 3 to 4 tablespoons butter

• 2 onions, finely chopped

• 1 tablespoon ginger & garlic paste

• ½ teaspoons garam masala 

• 1 to 2 tablespoon curry powder

• ½ teaspoon chilli powder (Optional)

• 1/4 teaspoons cumin powder

• 150 to 200g tomato purée 

• 1 cup heavy cream

• Salt to taste

• 1/2 teaspoon sugar (Optional)

• 1/4 cup chopped fresh coriander

• Water if required 

Method:

1. Melt the butter over medium heat in a large pan. Add ginger and garlic paste, saute. 

2. Add onions, cook for 2 to 3 minutes. (Do not brown; reduce the heat if necessary). 

3. Add the masalas and cook for a minute on a low heat. Add the tomato purée, heavy cream.

4. Bring to a boil, then reduce the heat to medium-low and simmer, until thickened. Taste and adjust the seasoning if necessary.

5. Add the chicken to the sauce and simmer until the chicken is fully cooked. 

6. Sprinkle the coriander over the chicken and serve.