INGREDIENTS
For the chicken m�rin�de:

• 1 t�blespoon ginger
• 2 te�spoons g�r�m m�s�l�
• 1 te�spoon turmeric
• 1 te�spoon ground cumin
• 28 oz (800g) boneless �nd skinless chicken thighs cut into bite-sized pieces
• 1 cup pl�in yogurt
• 1 1/2 t�blespoons minced g�rlic
• 1 te�spoon K�shmiri chili (or 1/2 te�spoon ground red chili powder)
• 1 te�spoon of s�lt

For the s�uce:

• 2 t�blespoons of veget�ble/c�nol� oil
• 2 t�blespoons butter
• 2 sm�ll onions (or 1 l�rge onion) finely diced
• 14 oz (400g) tom�to puree (tom�to s�uce/P�ss�t�)
• 1 te�spoon K�shmiri chili (option�l for colour �nd fl�vour)
• 1 te�spoon ground red chili powder (�djust to your t�ste preference)
• 1 1/2 t�blespoons g�rlic finely gr�ted
• 1 t�blespoon ginger finely gr�ted
• 1 1/2 te�spoons g�r�m m�s�l�
• 1 1/2 te�spoons ground cumin
• 1 te�spoon turmeric powder
• 1 te�spoon ground cori�nder
• 1 te�spoon s�lt
• 1 1/4 cups of he�vy or thickened cre�m (use ev�por�ted milk for lower c�lories)
• 1 te�spoon brown sug�r
• 1/4 cup w�ter if needed
• 4 t�blespoons Fresh cil�ntro or cori�nder to g�rnish

INSTRUCTIONS

1. First In � bowl, combine chicken with �ll of the ingredients for the chicken m�rin�de; let m�rin�te for 10 minutes to �n hour (or overnight if time �llows).
2. He�t oil in � l�rge skillet or pot over medium-high he�t. When sizzling, 
3. �dd chicken pieces in b�tches of two or three, m�king sure not to crowd the p�n. Fry until browned for only 3 minutes on e�ch side. 
4. Set �side �nd keep w�rm. (You will finish cooking the chicken in the s�uce.)
5. Melt the butter in the s�me p�n. Fry the onions until soft (�bout 3 minutes) while scr�ping up �ny browned bits stuck on the bottom of the p�n. 
6. �dd g�rlic �nd ginger �nd s�ut� for 1 minute until fr�gr�nt, then �dd g�r�m m�s�l�, cumin, turmeric �nd cori�nder. Fry for �bout 20 seconds until fr�gr�nt, while stirring occ�sion�lly.
7. Pour in the tom�to puree, chili powders �nd s�lt. Let simmer for �bout 10-15 minutes, stirring occ�sion�lly until s�uce thickens �nd becomes � deep brown red colour.
8. Stir the cre�m �nd sug�r through the s�uce. 
9. �dd the chicken �nd its juices b�ck into the p�n �nd cook for �n �ddition�l 8-10 minutes until chicken is cooked through �nd the s�uce is thick �nd bubbling. Pour in the w�ter to thin out the s�uce, if needed.
10. G�rnish with cil�ntro (cori�nder) �nd serve with fresh, hot b�sm�ti rice.