In a big mixing bowl, toss in the chicken pieces and add the yogurt, lemon juice, 1 tablespoon of garam masala, 3 teaspoons of fenugreek leaves, turmeric, 1/2 teaspoon of smoked paprika, garlic, ginger, and a pinch of salt (or more, to your taste). Give it all a good mix until the chicken is nicely coated with all those yummy spices!

Cover the bowl and pop it in the fridge to marinate—let those flavors soak in for at least 2 hours, or even better, up to 24 hours if you’ve got the time!

Once it’s done marinating, spread the chicken out in a greased 13x9-inch rimmed baking sheet, making sure it’s in a nice even layer.

Now, adjust your oven rack so it’s about 3 inches below the broiler. Preheat the broiler to high. When it’s nice and hot, slide the chicken in and broil until it’s cooked through and beautifully browned—this should take around 10 to 15 minutes.

While the chicken is cooking, melt some butter in a skillet over medium-high heat to get the next part going!

Add the chopped onion to the skillet and sauté until it turns a light golden brown—this should take about 7 minutes. Next, toss in the remaining 1 tablespoon of garlic and 1 tablespoon of ginger, and sauté for another minute to bring out all that delicious aroma.

Now stir in the remaining 1 tablespoon of garam masala, 1 1/2 teaspoons of smoked paprika, and 1 teaspoon of fenugreek. Let everything sizzle together for about 30 seconds to really wake up those spices.

Pour in the tomatoes, give it a good stir, then cover the skillet and let it gently simmer over low heat for 10 minutes to build a rich, flavorful base.

Carefully pour the tomato mixture into a blender. Pop the lid on, but make sure to remove the center insert—then cover the opening with a folded kitchen towel or a few paper towels to avoid any messy splashes. Blend it on low until the sauce is nice and smooth.

Pour the smooth sauce back into your skillet over medium-low heat, scraping every last bit from the blender into the pan (you don’t want to waste any of that flavor!). Stir in the heavy cream and chicken broth until everything's combined and creamy. Taste the sauce and season with salt, pepper, and a pinch (or more!) of cayenne if you want a little kick.

Now, add the cooked chicken and any yummy juices from the baking sheet right into the sauce. Cover the pan and let it warm through for a few minutes.

Serve it up hot over fluffy rice or scoop it up with soft naan—totally up to you. Either way, it’s going to be delicious!