Make spice mix: 6 garlic cloves crushed, 4 t grated ginger, 4 t turmeric, 2 t garam, 2 t coriander, 2 t cumin, 1 T salt
Saute 1 diced onion in 3 T ghee, add 1/4 cup tomato paste and 6 cardamom pods smashed. Cook 5 min
Add 1/2 the spice mixture, cook 4 min
Add 1 large can whole crushed tomatoes (I blend them to avoid chunks). Cook 8 min
——can do the above a day in advance——
A few hours in advance, or the night before, cut up 2 lbs chicken breasts or thighs or combo and put in bowl with 1.5 cups yogurt and 1/2 the spice mix. Coat the chicken and refrigerate until ready.
Add 2 cups cream to the tomato mixture, simmer 30-40 min.
Meanwhile, lay the chicken on a cooling rack on top of a parchment or foil lined baking sheet. Broil 10 minutes (it won’t be fully cooked but should be well browned).
Add chicken to sauce and simmer another 10 minutes until chicken is cooked through. Serve with cilantro on top
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