Ingredients
4-6 chicken thighs or ½ block of paneer (for veg option) cubed
4 tbs ghee or oil
1 1/2 tbsp of grated ginger
1 1/2 tbsp of garlic paste
1 250 ml can of crushed tomatoes
1 tbs brown sugar or jaggery
1 tsp tumeric
3-4 tbsp garam masala (see recipe for home ground masala)
1/2 tsp red chili powder (or more for spicy tastes)
2 tbsp dried Kasoori Methi
1 ½ cups heavy cream
salt
for marinade, mix together
1/2 cup dahi (yogurt)
1 tsp chili powder
1 tbsp garlic paste
1 tbsp garam masala
Cut chicken into cubes and rub with marinade. Refrigerate one hour.
In 1 tbsp of ghee or oil, sear the chicken or paneer until lightly browned. Set aside.
In remaining ghee or oil saute ginger and garlic 3 minutes. Do not let burn
Add crushed tomatoes and stir until blended. Let simmer on low heat 30 minutes. Stir occasionally.
Once oil begins to separate from tomatoes, add sugar, and remaining masalas. Crush Kasoori methi between the palms.
Stir well while adding cream. Let simmer for 15 minutes. Add salt to taste.
Serve with Jeera rice or spelt rotis (chapatis)
