INGREDIENTS
For the chicken marinade:
– 28 oz boneless chicken thighs skinless, cut into bite-sized pieces
– 1 cup plain yogurt, 1 ½ tablespoons garlic minced, 1 tablespoon ginger, 2 teaspoons garam masala
– 1 teaspoon turmeric, 1 teaspoon ground cumin
– 1 teaspoon Kashmiri chili or ½ teaspoon ground red chili powder, 1 teaspoon salt
For the sauce:
– 2 tablespoons vegetable oil or canola oil
– 2 tablespoons butter
– 2 small onions or 1 large onion, finely diced
– 1 ½ tablespoons garlic finely grated
– 1 tablespoon ginger finely grated
– 1 ½ teaspoons garam masala
– 1 ½ teaspoons ground cumin
– 1 teaspoon turmeric powder
– 1 teaspoon ground coriander
– 14 ounces tomato puree tomato sauce/Passata
– 1 teaspoon Kashmiri chili optional for colour and flavor, 1 teaspoon red chili powder adjust to your taste preference, 1 teaspoon salt, 1 ¼ cups heavy or thickened cream, use evaporated milk for lower calories, 1 teaspoon brown sugar
– ¼ cup water if needed, 4 tablespoons cilantro fresh coriander to garnish
INSTRUCTIONS
– In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
– Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
– Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
– Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
– Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
– Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

– Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade naan.