6 boneless, skinless chicken thighs, cut into bite-sized pieces
For the sauce:
2 tablespoon vegetable/canola oil
2 tablespoons butter
2 medium onions, finely diced
1 tablespoon ginger, finely grated
3 cloves garlic, finely grated
1/2 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 1/2 cups pureed tomatoes/tomato sauce/passata
1 teaspoon ground red chili powder
Salt to taste
1 cup heavy cream
Fresh coriander to garnish
In a bowl, combine all ingredients for chicken marinade and let marinate for one hour.
In a large pot, heat oil on medium-high heat. When hot, add chicken pieces, making sure not to crowd the pan. Par cook for two to three minutes on each side, until browned. Set aside.
In the same pan, add butter and onions, and cook until soft and translucent. Add ginger and garlic, and sauté for 30-45 seconds. Then add turmeric, coriander powder, cumin, and 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, stirring occasionally until tomato sauce thickens and takes on a deep reddish brown color.
Add chicken and heavy cream, and cook for an additional ten minutes until mixture is bubbling, glossy, and thick.
Garnish with fresh coriander and serve with hot basmati rice.