This chicken is so easy to make. Making the masala paste is the most labor intensive part of the recipe, but you can make a large batch and freeze it for the next use. Be sure to use a great Garam Masala (Penzeys is my favorite). If you like a spicier chicken, increase the amount of cayenne. I also like to marinate my chicken for several hours. I served this with curry roasted veggies ( broccoli, cauliflower, baby bell peppers and shishito peppers) and Naan. Great weeknight option.
Click here for a link to the recipe from a Pinch of Yum.