Directions

1. In a small bowl, whisk together the yogurt, 1 tablespoon of the peanut oil, lime juice and garlic. Add in the chicken to incorporate the marinade. Set aside.
2. In a separate bowl, whisk together the curry powder, cayenne, and grated ginger.
3. Set Skillet to 400ºF and add 1 tablespoon peanut oil, followed by the chicken and cook for 6-8 minutes per side. Take chicken out of Skillet, let rest for at least 5 minutes and slice into 1½ inch slices.
4. Set Skillet to 375ºF and add butter along with onion and cook for 5 minutes until light brown stirring frequently.
5. Reduce to 275ºF and stir in the spice and ginger mixture.
6. Add tomato puree, water, heavy cream, and salt and bring to a boil.
7. Reduce to 250ºF and simmer for 10 minutes or until thickened slightly.
8. Add in chicken and continue cooking for 5 minutes. Stir in black pepper, chopped cilantro, and salt.