Ingredients:
For the marinade:
Yogurt
Lemon juice
Turmeric powder
Garam masala
Chili powder or cayenne pepper powder
Cumin
Ginger
Garlic
Chicken thighs, cut into bite-sized pieces
For the sauce:
Ghee or butter
Tomato passata
Heavy cream
Sugar
Salt
Instructions:
Marinate the chicken: Combine the yogurt, lemon juice, spices, and ginger and garlic in a bowl. Add the chicken pieces and coat them evenly. Marinate for at least 3 hours, or preferably overnight, in the refrigerator.
Cook the chicken: Heat ghee or butter in a pan over high heat. Add the chicken pieces and cook for a few minutes until browned on all sides.
Make the sauce: Add the tomato passata, cream, sugar, and salt to the pan. Bring to a simmer and cook for 10-15 minutes, or until the sauce thickens. You can blend the sauce for a smoother consistency.
Finish the dish: Add the marinated chicken back to the pan with any leftover marinade. Simmer for another 5-10 minutes, or until the chicken is cooked through.
Garnish and serve: Garnish with fresh cilantro and serve with rice or naan bread.
Tips:
You can adjust the spice level of the dish to your preference.
For a richer flavor, you can use cashew paste or almond paste in the sauce.
If the sauce is too thin, you can thicken it with a cornstarch slurry.