Whisk together the yogurt with half of the curry powder, ginger and garlic in a large bowl. Coat the chicken in the curried yogurt mixture, cover and refrigerate for at least 4 hours and up to overnight.
Preheat the broiler to high. Line a rimmed baking sheet with foil. Arrange the chicken on the prepared baking sheet and broil until blackened in spots and about three-quarters of the way cooked through, about 10 minutes.
Meanwhile, melt the butter in a large pot over medium-high heat. Add the onion and remaining curry powder, ginger and garlic. Cook, stirring, until the onion turns translucent, soft and fragrant, about 5 minutes. Add the broiled chicken, any collected juices from the baking sheet and the marinara and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in the half-and-half and season to taste with salt.
Sprinkle with cilantro and serve with basmati rice or naan.
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