INGREDIENTS:

Chicken Marinade:

Plain Yogurt (1 cup)

Juice of 1/2 Lemon

3 cloves of Garlic, finely grated

1tbsp, Ginder, finely grated

1tbsp, Garam Masala

1/2 tsp, Salt

6, Bones Skinless Chicken, cut into bite size pieces

In a bowl, combine all ingredients and marinate for 1 hour.

For the Sauce:

2 tbsp, Vegetable/Canola oil

2 tbsp., Butter

2 medium Onions finely diced

3 cloves of Garlic, finely grated

1/2 tsp, Turmeric Powder

1 tsp, Ground Coriander

1 tsp, Ground Cumin

1 tsp, Garam Masala

1 tsp, Ground Red Chili Powder

2 cups, Strained Tomato Sauce

1 cup, Heavy Cream

Salt to Taste

Fresh Coriander to garnish

METHOD:

In a large pot, heat oil on Medium- High. When hot, add chicken pieces, ensuring not to crowd the pan. Cook for 2-3 minutes each side, until browned. Set aside.

** The Chicken doesn’t have to be cooked through at this stage**

In the same pan, add Butter and Onions, and cook until soft and translucent. Add Ginder and Garlic, and saute for 30-35 seconds. Then add Turmeric, Coriander, Cumin, Garam Masala. Fry until fragrant (15-20 seconds).

Add Tomato Sauce, Ground Red Chili and season with salt to taste. Simmer for 15-20 minutes on low heat, stirring occasionally intl Tomato Sauce thickens, and takes on a deep reddish-brown color.

Add Chicken and Heavy Cream and cook for an additional 10 minutes until mixture is bubbling, glossy and thick.

Garnish with fresh coriander and serve with hot Basmati Rice or Naan.

(This picture was taken from Instagram)