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Ingredients
2 pounds chicken thighs 3 tablespoons butter 1 onion diced 1 tablespoon ginger grated 5 cloves garlic minced 1 teaspoon cumin 1 teaspoon garam masala 1 teaspoon coriander ½ teaspoon chili powder ½ teaspoon tumeric 1 cinnamon stick ¾ teaspoon kosher salt or to taste ¼ cup chicken broth 14 ounces crushed tomatoes 1 teaspoon sugar 1 cup heavy cream
Marinade 2 tablespoons lemon juice 2 teaspoons garam masala 1 tablespoon cumin 1 cup plain yogurt
Marinate chicken in the marinade, 30 min or overnight. Remove chicken from marinade allowing excess to drip off. Brown chicken in 1 tablespoon olive oil or vegetable oil until browned on both sides, about 6 minutes. Remove from pan and set aside. Melt butter over medium heat, cook onions until tender. Add spices and cook 1 minute or until fragrant. Add chicken stock, browned chicken, crushed tomatoes and sugar. Simmer 10 minutes or until slightly thickened. Add cream and cook an additional 5-10 minutes. Discard cinnamon stick. Top with cilantro and serve over rice.