Chicken Tikka Masala

Ingredients:

For the chicken marinade:

• 2 pounds boneless, skinless chicken thighs, cut into bite size pieces
• 1 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon salt 

For the sauce:

• 2 tablespoons of canola oil
• 2 tablespoons butter
• 2 small onions
• 1 1/2 tablespoons minced garlic
• 1 tablespoon ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 ounce can tomato sauce
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1 1/4 cups heavy cream
• 1 teaspoon brown sugar
• 1/4 cup water if needed
• cilantro to garnish

Instructions:

1. Combine chicken with all the ingredients for the marinade; let marinade an hour or more
2. Heat oil in large skillet over medium-high heat. When sizzling add chicken pieces in batches, making sure not to crowd the pan. Fry until browned about 3 minutes on each side. Set aside and keep warm.
3. Melt the butter in the same pan. fry the onions until soft about 3 minutes while scraping up the bottom of the pan.
4. Add garlic and ginger and saute for about a minute, then add the sauce spices and saute about 20 seconds more.
5. Pour in the tomato sauce, chili powders and salt. Let simmer for about 15 minutes, stirring occasionally until sauce thickens and deepens in color.
6. Stir in cream and sugar.  Add the chicken and its juices back into the pan and cook for 10 minutes more until the chicken is cooked through and the sauce is thick and bubbling. Thin with water if needed.
7. Serve over rice and garnish with cilantro, with Naan bread on the side.