* 2 tablespoons of olive oil
* 3 tablespoons butter
* 4 cloves garlic
* 2 tablespoons ginger
* 2 teaspoons garam masala
* 2 teaspoons ground cumin
* 2 teaspoons turmeric powder
* 1 teaspoon ground coriander
* 20 oz tomato puree
* 1 onion finely diced
* 1 teaspoon ground red chili powder
* 1 healthy pinch salt
* 1 cups of heavy or thickened cream
* 1/4 cup water if needed
* 4 tablespoons Fresh cilantro
INGREDIENTS
Chicken Marinade:
* 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
* 1 cup greek yogurt
* 1 1/2 tablespoons minced garlic
* 2 tablespoons ginger
* 1 teaspoon ground cumin
* 1 teaspoon red chili flakes
* 3 teaspoons garam masala
* 2 teaspoons turmeric
* 1 teaspoon of salt
INSTRUCTIONS
* In a large bowl, thuroughly mix ingredients for the chicken marinade; if possible let marinade overnight in the fridge.
* Bring oil in a large skillet to high heat. You want to blacken the chicken and burn it slightly. Fry a couple at a time making sure to cook them evenly on all sides. Set aside and keep warm.
* Add butter to the same pan and let simmer. Fry the onions, garlic, ginger until golden brown.
* AAdd garam masala, cumin, turmeric and coriander. Fry for about 1min until the room fills with the fragrance of the spices.
* Add tomato puree and stirring occasionally until sauce thickens and becomes a deep brown red colour.
* Stir the cream and let simmer. Thoroughly mix until cream disappears into the sauce. Add the chicken and cook for another 10mins.
* Garnish with cilantro and pour a little of the remaining cream on top.
