Cut the chicken breast into small cubes and place them in a bowl. Add minced ginger, garlic powder, 1 tsp paprika, cayenne, 1 tsp salt, 1 tsp cumin, the juice of half a lemon, and Greek yogurt. Mix well to coat the chicken.
Heat olive oil in a pan over medium heat. Fry the seasoned chicken pieces until cooked through. Once ready, remove the chicken from the pan and set it aside.
Finely chop the red onion and mince the fresh garlic cloves.
In the same pan, add 1 tbsp of butter and fry the chopped onion, minced garlic, 1/2 tsp paprika, 1/2 tsp cumin, 1/2 tsp salt, and chicken bouillon powder together over low heat until the onions are softened.
Pour in the tomato passata, sugar, and heavy cream. Mix very well and let the sauce cook for a couple of minutes.
Add 2 tbsp of butter to the sauce and stir to make it extra creamy.
Add the fried chicken back into the pan and mix everything together so the chicken is well coated in the sauce.
Top with fresh cilantro and an extra drizzle of heavy cream. Serve with white rice and naan bread.
Cook it hands-free.
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