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caleyn
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Start by marinating some cut up chicken breast with garlic and ginger.
Then season with red chili powder, tandoori, garam masala, ground coriander, turmeric, lemon juice, salt and pepper.
Let this sit for at least 20 minutes.
Then come back and add some yogurt and let this sit for at least an hour.
Sear the chicken until it's 90% of the way cook through and make sure you get some nice color on it.
Then for the gravy, cook down some red onions, minced garlic, ginger and some of those spices we used to season the chicken.
Add in bay leaves, some strained tomatoes, a little bit of water, a cinnamon stick and some sugar.
Cover and let this simmer for about 15 minutes.
Then transfer it to a blender and blitz this until it turns a nice orange color.
Pour the gravy back into the pan, add in your butter and whisk it all together so it's evenly combined.
Pour in some heavy cream, the cooked chicken and let this simmer for about 10 minutes until the chicken is all the way cooked through.
You can garnish with some heavy cream and dried herbs.
I just transfer this to some Tico containers and it's ready for my family to devour.