In a bowl, mix together the yogurt, half the garlic, half the ginger, half the garam masala, turmeric, half the cumin, half the chili powder and salt before mixing in the chicken. Cover and refrigerate for 30-60 min or overnight.
Heat oil in a large pan over med-high heat. Add chicken pieces in batches and cook for 3-4 min per side until lightly browned. Set aside.
In the same pan, melt the butter, add the onions and sauté until soft, 3-4 min. Add in the remaining garlic and ginger. Cook until fragrant, 1-2 min.
Mix in the remaining garam masala, cumin, and chili powder along with the ground coriander. Pour in the crushed tomatoes. Stir to combine and simmer for 6-8 min.
Transfer sauce to a blender and blend with 1/4 to 1/2 cup of water or broth until smooth. Pour sauce back into the pan.
Stir in the cream, sugar and season with salt to taste. Add in the chicken with its juices and cook under medium heat, stirring occasionally, until chicken is cooked through and the sauce has thickened, 10-15 min.
Garnish with fresh cilantro and serve with naan or rice. Enjoy!
Cook it hands-free.
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