Chicken Makhani is one of my favorite Indian dishes made with tender chicken simmered in a rich, Indian spiced tomato cream and ready in under 30 minutes!
In a medium-sized bowl, combine the greek yogurt, lemon juice, cumin, garam masala, salt, 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 in chicken and cook, stirring occasionally, until cooked through, about 5 to 7 minutes.
Remove the chicken from the pan and set aside. Wipe the pan out before making the sauce and return the skillet to medium-high heat.
Melt the butter in the skillet. Add in onion and saute 5 minutes until onion starts to get tender.
Add in garlic, jalapeno, cumin, paprika, and garam masala and toast for 1 to 2 minutes.
Add in the tomato sauce and heavy cream, season with salt, and bring to a simmer. Once it comes to a simmer, add chicken back into the skillet and stir to combine. Then remove from heat and serve hot over cooked rice. Garnish with freshly chopped cilantro.