Ingredients: For the Chicken Marinade - 1½ lb chicken thighs or breasts (boneless, skinless) - 1 tsp salt - ¾ cup plain yogurt - 1 tbsp garlic (grated) - 1 tbsp ginger (grated) - 1½ tsp garam masala - 1 tsp turmeric - 1 tsp cumin - 1 tsp chili powder For the Sauce - 2 tbsp ghee - 1 cup onions (chopped) - 1 tbsp garlic (minced) - 1 tbsp ginger (minced) - 1 tsp garam masala - 1 tsp cumin - 1 tsp chili powder - 1 cup crushed tomatoes - ½ cup cream - Salt and sugar to taste Steps: 1. Marinate 1 lb chicken pieces (thighs or breasts) in a mixture of 1 cup plain yogurt, 4 cloves minced garlic, 1 tbsp grated ginger, 1 tbsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp chili powder, and salt for at least 30 minutes (or overnight). 2. Heat a skillet over medium-high heat with a small amount of oil. 3. Cook the marinated chicken in batches until browned on all sides, then set aside. In the same skillet, melt 2 tbsp butter and sauté 1 chopped onion until softened. 4. Add 2 cloves minced garlic, 1 tbsp grated ginger, and the remaining spices (1 tbsp garam masala, 1 tsp cumin, 1 tsp chili powder) and cook until fragrant. 5. Stir in 1 can (14 oz) crushed tomatoes and bring to a simmer. 6. Blend the sauce until smooth (using an immersion blender or transferring to a blender). 7. Return the sauce to the skillet, add 1/2 cup heavy cream, and stir. 8. Adjust seasoning with salt and sugar to taste. 9. Add the seared chicken back into the sauce and simmer until cooked through and thickened. 10. Garnish with fresh cilantro and serve with rice or garlic naan.
