Chicken Tikka Masala

Ingredients:

For the chicken marinade: 

* 28 oz (800g) boneless and skinless chicken thighs cut into reduced down pieces
* 1 cup plain yogurt
* 1/2 tablespoons minced garlic
* 1 tablespoon ginger
* 2 teaspoons garam masala
* 1 teaspoon turmeric
* 1 teaspoon ground cumin
* 1 teaspoon Kashmiri bean stew (or 1/2 teaspoon ground red bean stew powder)
* 1 teaspoon of salt

For the sauce: 

* 2 tablespoons of vegetable/canola oil
* 2 tablespoons margarine
* 2 little onions (or 1 enormous onion) finely diced
* 1/2 tablespoons garlic finely ground
* 1 tablespoon ginger finely ground
* 1/2 teaspoons garam masala
* 1/2 teaspoons ground cumin
* 1 teaspoon turmeric powder
* 1 teaspoon ground coriander
* 14 oz (400g) tomato puree (tomato sauce/Passata)
* 1 teaspoon Kashmiri bean stew (discretionary for shading and flavor)
* 1 teaspoon ground red stew powder (conform to your taste inclination)
* 1 teaspoon salt
* 1/4 cups of overwhelming or thickened cream (utilize vanished milk for lower calories)
* 1 teaspoon dark colored sugar
* 1/4 cup water if necessary
* 4 tablespoons Fresh cilantro or coriander to embellish

Method: 

1. In a bowl, join chicken with the entirety of the elements for the chicken marinade; let marinate for 10 minutes to 60 minutes (or medium-term if time permits).
2. Warmth oil in an enormous skillet or pot over medium-high warmth. While sizzling, include chicken pieces in clusters of a few, trying not to swarm the container. Fry until seared for just 3 minutes on each side. Put in a safe spot and keep warm. (You will wrap up the chicken in the sauce.)
3. Dissolve the spread in a similar dish. Fry the onions until delicate (around 3 minutes) while scraping up any seared bits stuck on the base of the dish.
4. Include garlic and ginger and sauté for 1 moment until fragrant, at that point include garam masala, cumin, turmeric and coriander. Fry for around 20 seconds until fragrant, while blending every so often.
5. Pour in the tomato puree, bean stew powders and salt. Let stew for around 10-15 minutes, mixing every so often until sauce thickens and turns into a profound darker red shading.
6. Mix the cream and sugar through the sauce. Include the chicken and its juices once more into the container and cook for an extra 8-10 minutes until chicken is cooked through and the sauce is thick and gurgling. Pour in the water to disperse the sauce, if necessary.
7. Enhancement with cilantro (coriander) and present with new, hot basmati rice.