Serve with naan bread or steamed rice

1. Heat 1 tbsp (15 mL) of oil in a large saucepan over medium-high heat. Cook chicken until lightly browned, about 10 minutes. Remove chicken and set aside.
2. Heat remaining oil in a large saucepan over medium-high heat. Sauté onion, garlic and ginger until soft and fragrant. Stir in butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often.
3. Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.

Secret du chef

Make this dish as mild or as spicy as you like by adjusting the amount of Cayenne pepper