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In a large bowl, combine the chicken, Greek yogurt, lemon juice, garam masala, turmeric, smoked paprika, ground cumin, cayenne pepper, cinnamon, salt, and black pepper. Stir to coat the chicken evenly. Cover and refrigerate for at least 1 hour or up to 8 hours.
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Preheat the oven to 375°F. Spread the marinated chicken in a single layer on a rimmed baking sheet. Bake for 15 to 20 minutes, or until cooked through.
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In a large skillet, melt the butter over medium heat. Add the onion and cook for 5 to 7 minutes, or until softened. Add the garlic and ginger and cook for 1 to 2 minutes, or until fragrant.
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Add the crushed tomatoes to the skillet and stir to combine. Bring the mixture to a simmer and cook for 10 to 15 minutes, or until slightly thickened.
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Add the cooked chicken to the skillet and stir to coat with the tomato sauce. Stir in the heavy cream and cook for 5 to 7 minutes, or until the sauce has thickened slightly.
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Stir in the chopped cilantro and remove the skillet from the heat.
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For the garlic basmati rice, rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rice, water, butter, garlic, salt, and black pepper. Bring to a boil over high heat. Reduce the heat to low, cover the saucepan, and simmer for 18 to 20 minutes, or until the water has been absorbed and the rice is tender.
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Serve the butter chicken with the garlic basmati rice on the side. Garnish with additional cilantro, if desired.