Ingredients:
2 boneless, skinless chicken breasts
1 cup plain yogurt
2 tablespoons butter
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger-garlic paste
1 can (14 oz) diced tomatoes
1 cup heavy cream
1 teaspoon garam masala
1 teaspoon paprika
Salt, to taste
Fresh cilantro, chopped (for garnish)
Instructions:
Marinate the chicken breasts in yogurt, garam masala, and paprika for at least 30 minutes.
Heat butter in a large pan over medium heat and sauté the chopped onion until translucent.
Add the minced garlic and ginger-garlic paste and sauté for an additional minute until fragrant.
Pour in the diced tomatoes and simmer for 10 minutes.
Add the marinated chicken breasts to the pan and cook until browned on all sides.
Pour in the heavy cream and simmer for 15-20 minutes, or until the chicken is tender.
Season with salt to taste and garnish with freshly chopped cilantro before serving.