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Combine the chicken, greek yogurt, lemon juice, and spices in a bowl. Marinate for at least 1 hour, or overnight.
In a large pan over medium heat, melt the butter. Stir in onion and cook slowly until the onion and cook until translucent. Add the garlic and ginger and cook until fragrant, about 2-3 minutes more.
Add the tomatoes to the skillet and cook for 5 minutes. Add the chicken and its marinade to the pan and cook for 5 minutes. Add the chicken stock and bring the mixture to a boil - then lower heat and simmer for 30 minutes. Stir in the heavy cream, tomato paste and salt and continue to simmer until the chicken has cooked through, about 15 minutes, and the sauce is thick.
Taste, adjust seasoning as needed, add lemon juice for a bit of acid. Garnish with cilantro leaves and serve alongside warmed naan.