1 pound of chicken breast (bite-sized pieces)
1/2 cup of plain yogurt
1 tablespoon of lemon juice
1 teaspoon of ground turmeric
1 teaspoon of cumin
1 teaspoon of coriander
1/2 teaspoon of ground paprika
1/2 teaspoon of salt
1 1/2 tablespoons of oil
1 onion, finely chopped
2 cloves of garlic, minced
1 can (200 ml) of tomato sauce
1/2 cup of heavy cream
3 tablespoons of butter
1/2 teaspoon of garam masala

In a bowl, mix yogurt, lemon juice, turmeric, cumin, coriander, paprika, and salt.
Add the chicken pieces and coat them well.
In a large pan over medium heat, heat 1 tablespoon of oil.
Cook the chicken pieces until they are browned.
Remove the chicken from the pan and set aside
In the same pan, add the remaining 1/2 tablespoon of oil. Toss in the onion and sauté until brown. Add the garlic, and cook for another 2 minutes.
Pour in the tomato sauce. Let it simmer for 10 minutes, stirring occasionally.
add the chicken back in. Stir well to coat with the sauce,
Pour in the cream and add the butter. Stir until the butter is melted. Let it simmer for 5 minutes. Sprinkle garam masala over the chicken and stir.