Ingredients for the chicken marinade:
2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces
½ cup plain yogurt
4 garlic cloves, minced or 1 tablespoon minced garlic paste
1 tablespoon minced ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
Ingredients for the Sauce:
2 tablespoons olive oil
2 tablespoons ghee or butter
1 large onion, chopped
1 ½ tablespoons garlic paste
1 tablespoon ginger, minced
1 ½ teaspoon cumin
1 ½ teaspoon garam masala
1 teaspoon ground coriander
14 oz can crushed tomatoes
1 teaspoon chili powder
1 teaspoon salt
1 cup heavy cream
1 tablespoon sugar
1 teaspoon dried fenugreek
Directions:
1. In a large bowl combine the chicken with all the marinade ingredients. Let marinate in the fridge for at least an hour (overnight is best).
2. Heat oil in a large deep skillet over medium heat. Add chicken pieces and cook for 3 minutes on each side. Transfer chicken to a plate and cover with foil to keep warm. The chicken will finish cooking when you add it to the sauce.
3. Heat ghee or butter in the same pan and sautee the onions until they are softened, about 6 minutes. Scrape the bottom of the pan well.
4. Add the garlic and ginger and cook for another minute. Add the coriander, cumin, and garam masala and stir.
5. Add crushed tomatoes, chili powder and salt. Let simmer for 15 minutes until the sauce thickens and turns a deep red brown color.
6. Pour the sauce into a blender, add ¼ cup water and blend until smooth.
7. Pour the smooth sauce back into the pan. Stir in the cream, sugar, and fenugreek.
8. Add the chicken back into the pan and cook an additional 10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
9. Serve over rice.