Chicken Tikka Masala

Ingredients

For the chicken marinade:

• 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
• 1 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
• 1 teaspoon of salt

For the sauce:

• 2 tablespoons of vegetable/canola oil
• 2 tablespoons butter
• 2 small onions (or 1 large onion) finely diced
• 1 1/2 tablespoons garlic finely grated
• 1 tablespoon ginger finely grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 oz (400g) tomato puree (tomato sauce/Passata)
• 1 teaspoon Kashmiri chili (optional for colour and flavour)
• 1 teaspoon ground red chili powder (adjust to your taste preference)
• 1 teaspoon salt
• 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
• 1 teaspoon brown sugar
• 1/4 cup water if needed
• 4 tablespoons Fresh cilantro or coriander to garnish

Instructions

• In a bowl, mix chicken with all of the ingredients for the chicken marinade; let infuse for ten minutes to Associate in Nursing hour (or long if time allows).

• Heat oil during a massive cooking pan or pot over medium-high heat. once sizzling, add chicken items in batches of 2 or 3, ensuring to not crowd the pan. Fry till brunet for under three minutes on both sides. put aside and keep heat. (You can end preparation the chicken within the sauce.)

• soften the butter within the same pan. Fry the onions till soft (about three minutes) whereas scraping up any brunet bits stuck on the lowest of the pan.  
• Enjoy