Step 1

Marinate the chicken in the yogurt (1/2 cup), 1/2 tablespoon of the garam masala, kosher salt (1 teaspoon) and black pepper (1/4 teaspoon) for at least 20 minutes or overnight.

Step 2

Heat 2 tablespoons butter in a large, deep skillet or pot over medium-high heat.

Step 3

Brown the marinated chicken on both sides over very high heat- it shouldn't be fully cooked, you're just trying to get some color on it (about 2-3 minutes on each side). Remove from the pot and set aside.

Step 4

Add remaining 2 tablespoons butter to pot and sauté the onions over medium heat until very soft, about five minutes.

Step 5

Stir in the remaining 1 tablespoon garam masala and cayenne pepper (1/4 teaspoon). Sauté for a minute or so, until spices are toasted and fragrant.

Step 6

Add the 2 cloves minced garlic and minced fresh ginger (1 tablespoon) and sauté for approximately 1 minute, or until fragrant.

Step 7

Pour in the 14.5 oz. crushed tomatoes and add the browned chicken. Bring to a simmer, cover, and cook on low for about 15 minutes, or until chicken is fully cooked.

Step 8

Stir in the heavy cream (1/2 cup). Taste and adjust seasoning if necessary.

Step 9

Serve over rice with naan, garnished with chopped fresh cilantro and sliced fresh jalapeños, if desired.