For the chicken marinade:

• 28 oz boneless chicken thighs skinless, cut into bite-sized pieces
• 1 cup PLAIN yogurt
• 1 ½ tablespoons garlic minced
• 1 tablespoon ginger fresh, crushed or minced
• 2 teaspoons garam masala
• 1 teaspoon Turmeric
• 1 teaspoon ground cumin
• 1 teaspoon kashmiri chili or ½ teaspoon ground red chili powder
• 1 teaspoon salt

For the sauce:

• 2 tablespoons vegetable oil or canola oil
• 2 tablespoons butter
• 2 small onions or 1 large onion, finely diced
• 1 ½ tablespoons garlic finely grated
• 1 tablespoon ginger finely grated
• 1 ½ teaspoons garam masala
• 1 ½ teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 ounces tomato puree tomato sauce/Passata
• 1 teaspoon kashmiri chili optional for colour and flavour
• 1 teaspoon red chili powder adjust to your taste preference
• 1 teaspoon salt
• 1 ¼ cups heavy or thickened cream, use evaporated milk for lower calories
• 1 teaspoon brown sugar
• ¼ cup water if needed
• 4 tablespoons cilantro fresh coriander to garnish