Step 1

In a bowl, whisk together all the ingredients for the marinade; add the chicken and toss to coat. Let marinate for 15 minutes to 1 hour (ideally overnight in the fridge, if time permits.)

Step 2

Warm oil in a large skillet (preferably cast iron) over medium-high heat. Once shimmering, add chicken pieces in batches, if necessary, making sure not to crowd the pan. Let them fry, untouched, for 1 minute to develop a crust, then saute until browned for about 5 more minutes. Set aside and keep warm.

Step 3

Melt the butter in the same pan. Saute the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add ginger and garlic; sauté for 30 seconds until fragrant.

Step 4

Add in the brown sugar, coriander, cumin, paprika, garam masala, and salt. Stir occasionally for about 15 seconds until fragrant.

Step 5

Pour in the tomato sauce; let simmer gently for about 3-5 minutes, stirring occasionally until sauce thickens and becomes deeper in color.

Step 6

Stir in the cream until incorporated.

Step 7

Add the partially cooked chicken along with its juices back to the pan; cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, only if necessary.

Step 8

Serve over cooked basmati rice, with Naan bread, and garnish with chopped cilantro.