Step 1

Season the chicken with 1 teaspoon kosher salt and set aside.

Step 2

In a Dutch oven or similar large, sturdy pot, melt the butter over medium heat. Once melted, add the onion. Cook until beginning to soften, about 4 minutes. Stir in the garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is completely soft and the spices are very fragrant, about 3 minutes more.

Step 3

Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, just until the outsides start to brown, about 4 minutes.

Step 4

Add the tomato sauce, coconut milk, and remaining 1/2 teaspoon salt. Stir to combine.

Step 5

Bring the pot to a simmer, then reduce the heat to medium low. Let simmer gently until the sauce thickens slightly and the chicken is tender and cooked through, about 20 minutes.

Step 6

Uncover and stir in the peas.

Step 7

Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle). Enjoy warm with rice or naan and a sprinkle of fresh cilantro.