Chicken Tikka Masala

5–6 people

prepCut chicken into bite-sized pieces
28 oz / 800 g boneless chicken thighs (skinless, cut into bite-sized pieces)	Marinate chicken 10 min–1 hr	Fry chicken 3 min per side, set aside		Stir in cream & sugar, add chicken, cook 8–10 min	Thin with water if needed, garnish & serve
1 cup / 240 ml plain yogurt
1 1/2 tablespoons garlic (minced)
1 tablespoon ginger (fresh, crushed or minced)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Kashmiri chili
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons butter	Melt butter, fry onions 3 min	Sauté garlic & ginger 1 min, add spices	Simmer sauce 10–15 min until deep brown
2 small onions (or 1 large onion, finely diced)
1 1/2 tablespoons garlic (finely grated)
1 tablespoon ginger (finely grated)
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
14 oz / 400 g tomato puree
1 teaspoon Kashmiri chili (optional for colour and flavour)
1 teaspoon red chili powder
1 teaspoon salt
1 1/4 cups / 300 ml heavy cream
1 teaspoon brown sugar
1/4 cup / 60 ml water (if needed)
4 tablespoons fresh cilantro (to garnish)

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