Quick & Creamy Indian Butter Chicken

In a medium-sized bowl, combine the Greek yogurt, lemon juice, 1 teaspoon cumin, 1/2 teaspoon garam masala, 1/2 teaspoon salt, ground ginger, and cubed chicken. Stir until well combined and chicken is coated. Let marinate in the fridge for 10 to 15 minutes.

Heat a large skillet over medium-high heat. Add marinated chicken, and cook, stirring occasionally, until cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set aside.

In the same skillet over medium-high heat, melt the butter, and saute chopped onion for 5 minutes until tender. Add in minced garlic, chopped jalapeno, 1 teaspoon cumin, paprika, and 1/2 teaspoon garam masala; toast for 1 to 2 minutes.

Stir in the tomato sauce, heavy cream, and 1/2 teaspoon salt, then bring to a simmer. Once it comes to a simmer, add the cooked chicken back into the skillet and stir to combine.

Serve hot over cooked rice and garnish with freshly chopped cilantro.