Ingredients

• 1.5 pound of chicken, boneless, skinless thighs, cut into 1 1/2 inch pieces
• 2-4 Tablespoons of tandoori masala paste, (I like Patak’s brand)
• 1/2 Teaspoon of ginger, paste
• 1/2 Teaspoon of garlic, paste
• 1/2 cup of yogurt, plain, full fat
• 1 Tablespoon of Vegetable oil
• 2 Tablespoons of butter
• 1 onion, large, thinly sliced
• 1 1/2 Teaspoon of ginger, paste
• 1 1/2 Teaspoon of garlic, paste
• 1 15 oz can of tomato(s), crushed
• 1 teaspoon of chili powder
• 1 1/2 Tablespoon of coriander (cilantro), powder
• 1 1/2 Teaspoon of cumin
• 1/2 cup of heavy cream, heavy whipping
• 1/2 Teaspoon of garam masala

Instructions

1. Coat chicken In a ziploc bag, combine the tandoori masala, ginger, garlic, and yogurt. Add the chicken and allow to marinate for at least 20 minutes.

2. Sauté To make sauce, add butter and onions. Sauté until they are translucent and sweaty, (5- 7 minutes). Don’t allow the onions to brown. Add ginger and garlic paste, stirring for 30 seconds. Add crushed tomatoes and chili powder, coriander powder, and cumin powder. Continue to cook for 5 minutes.

3. Purée Remove from heat. Place mixture in a blender and blend until smooth. You may need to add water to help it blend (up to ¼ cup).

4. Simmer Heat the remaining tablespoon of oil in a dutch oven over medium heat. Add the marinated chicken (discard marinade) and cook for about 5-6 minutes, stirring as necessary, to brown all sides. Add the sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala.

5. Serve Serve over basmati rice or with naan.