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Export 19 ingredients for grocery delivery
Step 1
In a large bowl, add yogurt, garlic, ginger, cumin, coriander, garam masala, salt, and chicken.
Step 2
Mix together.
Step 3
Cover with clear wrap and place in refrigerator.
Step 4
Chill for 4-6 hours.
Step 5
Heat butter (or ghee) in a large heavy pot over medium heat until melted.
Step 6
Add onion, tomato paste, cardamom, and chilis.
Step 7
Cook and stir for 4-5 minutes or until the tomato paste has darkened.
Step 8
Then add remaining garlic, ginger, ground turmeric, garam masala, coriander, and cumin.
Step 9
Cook and stir for 3-4 minutes, or until bottom of pot begins to brown.
Step 10
Add crushed tomatoes (with juice) and bring to a boil, then reduce heat and simmer.
Step 11
Stir often and scrap up browned bits from bottom of pot until sauce thickens (about 8-10 minutes)
Step 12
Add cream and chopped cilantro.
Step 13
Let sauce simmer for 30-40 minutes with lid on. Stir occasionally.
Step 14
Place chicken pieces on a skewer stick and grill until chicken starts to blacken/char in spots (it will likely not be cooked through) for 10 minutes.
Step 15
If you don't have skewer sticks/grill, then place on a rimmed baking sheet with foil on top of a wire rack and cook in oven with broiler on.
Step 16
Add chicken to the sauce and let simmer for 10-15 minutes so that the chicken can cook through.
Step 17
Serve warm with rice and cilantro.
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