Puree:
2 cloves garlic
2 tsp ginger/garlic paste
1 medium onion
Saute:
1 tbls butter
1 tbls oil
4 whole chilis
whole seeds or spices (optional)
Add onion mix. Cook to translucence.
Add:
1 can diced tomatoes
1 can tomato sauce
1 can tomato paste
1 tsp salt
1 tsp sugar
1 tsp cumin
1 tsp garam masala
Cook until slightly thickened and darker in color.
Stir in (in this order, one at a time):
3 tbls flour
2 cups chopped chicken
1 cup yogurt
2 tbls cream
Garnish with chopped cilantro and garam masala.
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