Poke the chicken cutlets with a fork, then cover them with plastic wrap and flatten slightly using either a rolling pin or a meat mallet.

In a bowl,

combine the Greek yogurt, 1 tablespoon of peanut oil, lemon juice, and garlic. Add the chicken pieces, making sure they’re well coated in the marinade. Let them rest while you prepare the sauce.

In a small bowl, mix together the spices: cumin, cardamom, garam masala, coriander, nutmeg, paprika, cayenne pepper, and ginger.

Melt the butter in a deep heavy skillet, then add the chopped onion. Cook, stirring, until it turns a deep golden brown and caramelized. Lower the heat and stir in the spice mixture.

Next, add the tomato purée, water, cream, and salt. Bring the sauce to a gentle boil, then reduce the heat and let it simmer uncovered until slightly thickened, about 10 minutes.

Heat a skillet and add 1/2 tablespoon peanut oil. Cook the chicken cutlets, turning them several times during cooking, until they are golden brown.. Transfer them to a cutting board and repeat with the remaining cutlets.

Cut the chicken into small cubes, then add the pieces to the simmering sauce. Let them cook gently, stirring occasionally. Remove the pan from the heat, season with pepper, and stir in the chopped coriander.

Transfer the Chicken Masala to a serving dish, sprinkle with extra coriander, and serve hot with basmati rice and naan bread.