🥗 Ingredients

- 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
- 1/2 cup plain yogurt (100 grams)
- 1 1/2 tablespoons minced garlic
- 1 tablespoon minced ginger (or finely grated)
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder (used Sriracha chilli powder)
- 1 teaspoon of salt
- 2 tablespoons olive oil
- 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
- 1 large onion, sliced or chopped
- 1 1/2 tablespoons garlic, minced
- +1 tablespoon ginger, minced or finely grated
- 1 1/2 teaspoons ground cumin
- +1 1/2 teaspoons garam masala
- +1 teaspoon ground coriander
- 14 oz (400 g) crushed tomatoes
- 1 teaspoon red chili powder (adjust to your taste preference)
- 1 1/4 teaspoons salt (or to taste)
- 1 cup of heavy or thickened cream (or evaporated milk to save calories)
- 1 tablespoon sugar
- 1/2 teaspoon kasoori methi (or dried fenugreek leaves) (optional) (dnd)

👨‍🍳 Instructions

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
2. 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.)
3. Heat 1 tbsp butter + 1 tbsp olive oil (ghee) in the same pan. Fry 1 large onion chopped until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
4. Add 1.5 tbsp minced garlic and 1 tbsp ginger and sauté for 1 minute until fragrant, then add 1 tsp ground coriander, 1.5 tsp cumin and 1.5 tsp garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
5. Add 1 can mutti crushed tomatoes, 1 tsp chili powder and 1.25 tsp salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Not too much water, it will liquify more when added to the chicken.
7. Pour the puréed sauce back into the pan. Stir the 1 cup heavy cream, 1 tbsp sugar and crushed kasoori methi (or fenugreek leaves) (dnd) through the sauce. Add the chicken with 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.
8. Garnish with chopped cilantro and serve with fresh, hot basmati rice.