In a large bowl, combine the yogurt, 2 tablespoons of lemon juice, cumin, turmeric, garam masala, garlic, pepper, 1/2 tablespoon of ginger, salt, and the chicken cut into small pieces. Stir and marinate for 4 hours. After the time has passed, heat the grill and brown the chicken until cooked. Cover and set the chicken aside.
Make the sauce by melting the butter, adding the onion until translucent. Add 1/4 teaspoon of ginger, tomato puree, and water. Add salt and pepper. Season for about 10 minutes.
Add the chicken with its juices, stir, and add the cilantro, curry, bay leaf, and a pinch of cinnamon. Then, add the cream and cook on low heat for another 15 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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