2 lbs boneless skinless chicken thighs, cut into 1” cubes
¾ cup plain yogurt
4 Tbsp tandoori masala
2 tsp ginger paste, or minced ginger
2 tsp garlic paste, or crushed garlic
1 Tbsp oil (for frying)

3 Tbsp ghee (or butter if you don’t have ghee)
2 large onions, chopped (will later be pureed)
4 tsp ginger paste, or minced ginger
4 tsp garlic paste, or minced garlic
4 tsp coriander
4 tsp cumin
3 tsp chili powder
1 ½ tsp garam masala
½ tsp turmeric
680 ml jar of passata (or about 3 ¾ cups tomato puree)
1 tsp brown sugar (or to taste)

1 cup heavy (35% whipping) cream

1. In a medium bowl, combine the chicken, yogurt, tandoori masala, ginger and garlic. Allow to marinade for 20 minutes to 24 hours, covered in the refrigerator. (If rushed, you can use non-marinated chicken.)
2. Melt the ghee in a large pot, over medium heat. Sauté the onions until they turn translucent and begin to sweat, about 5-7 minutes. Add the ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn. Add all the spices and cook for a few more seconds.
3. Transfer the onion and spice mix to a blender. Add the passata and blend until smooth. (You can add a bit of water if necessary, to help it blend.)
4. Put the blended sauce back in the the pot and cook over medium-low heat for ten minutes. (If you have time, you simmer it longer for even better flavour.) Taste it and if you’d like it a bit sweeter, add the sugar.
5. Heat the Tbsp of oil in a frying pan, over medium heat. Add the marinated chicken (discard any extra marinade) and cook for about 5-6 minutes.
6. Add the chicken to the sauce and heat everything through and allow to simmer for a few more minutes to ensure the chicken is thoroughly cooked. Stir in the cream.
7. Serve over rice, with naan and oven-roasted broccoli.