1 1/2tablespoonsugar or honey/maple syrup/coconut sugar
1/3cupfull-fat plain yogurt
3/4cupheavy cream or half-and-half
salt, to taste
cilantrochopped, for garnish
1cupsteamed basmati rice, to serve
fresh naan, to serve
Heat a wok or large skillet until very hot. Add 1 tablespoon oil and swirl to coat. Add half the chicken and stir fry for 4 minutes, or until browned. Remove with a slotted spoon and set aside. Add remaining tablespoon oil, and stir fry the remaining half of chicken until browned. Remove with a slotted spoon and set aside. Pour out oil.
Reduce the heat to medium-low. Add butter to skillet and melt. Add garam masala, sweet paprika, coriander, ginger, chili powder, cinnamon stick, and cardamom pods and stir fry for 1 minute or until fragrant. Return the chicken to the skillet and mix to coat in the spices.
Add the tomato sauce and sugar/sweetener and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce has thickened.
Add the yogurt, cream, and lemon juice and simmer for 5 minutes or until the sauce has thickened slightly. Add salt to taste.
Serve over rice with fresh naan and sprinkle with chopped fresh cilantro.