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Export 17 ingredients for grocery delivery
Step 1
In a large bowl, whisk together the yogurt, garlic, ginger, lemon juice, salt and Garam Masala until fully incorporated.Add the chicken pieces and toss to combine, coating the chicken entirely with the marinade
Step 2
Cover and refrigerate for 1-3 hours.In a large pan set over medium-high heat, melt the Brummel & Brown Organic Buttery Yogurt Spread
Step 3
Add the onions, stirring frequently until translucent, about 5-7 minutes
Step 4
Add the garlic and cook for another 2-3 minutes.Add the cinnamon, cayenne, kosher salt, cumin, Garam Masala, and tumeric
Step 5
Stir until fragrant, about 1-2 minutes
Step 6
Add the tomatoes
Step 7
Bring to a boil
Step 8
As soon as the tomatoes begin to boil, turn the heat to low and simmer for 20 minutes.Transfer the sauce to the base of a blender (this may take 2 batches depending on the size of your blender)
Step 9
Blend until smooth
Step 10
Pour the sauce back into the pot, and add the chicken and all of the marinade
Step 11
Bring the mixture to a boil, then again turn the heat to low and simmer, uncovered for 30 minutes, until the chicken is cooked through.Serve over rice, alongside naan, topped with cilantro and a squeeze of lime.
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