Ingredients
chicken thighs4 pieces
buttermilk2 cups
garlic2 cloves
salt1 teaspoon
pepper0.5 teaspoon
cayenne pepper0.5 teaspoon
ground coriander0.25 teaspoon
cumin0.25 teaspoon
cardamom0.25 teaspoon
oil1 tablespoon
onion1 small
butter2 tablespoons
lemon juice2 teaspoons
ginger2 teaspoons
garlic cloves2
garam masala2 teaspoons
bay leaf1
tomato sauce1 can
canned tomatoes1 can
whipping cream1 pint
cilantro1 bunch
Instructions
Combine first 9 ingredients and marinate overnight.
Heat 1 tablespoon oil in a large saucepan over medium high heat.
Saute onion until soft and translucent.
Stir in butter, lemon juice, ginger, garlic , 1 teaspoon garam masala, cumin and bay leaf.
Cook, stirring, for 1 minute.
Add tomato sauce and diced tomatoes, and cook for 2 minutes, stirring frequently.
Stir in cream.
Reduce heat to low, and simmer for 10 minutes, stirring frequently.
Season with salt and pepper.
Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat.
Cook chicken until lightly browned, about 10 minutes.
Reduce heat, and season with 1 teaspoon garam masala and.
Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce.
Cook for 5 to 10 minutes, or until thickened.
Top with cilantro, if desired.
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