Quick Butter Chicken Curry - cooking recipe

Ingredients

6 chicken thighs, deboned and skin and excess fat removed
2 tablespoons tandoori masala, spice mixture
4 tablespoons oil
1 onion, diced
1 tablespoon garlic, minced
1/4 - 1/2 cup butter
15 ounces tomato sauce
1 1/2 - 2 cups heavy cream
1 teaspoon cayenne powder
1 teaspoon garam masala, spice mixture
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon turmeric

Preparation

Cut the chicken thighs into bite-size pieces and place in a mixing bowl. Add 2 Table. tandoori masala spice mixture to the chicken and stir to blend. Set aside.
In a large nonstick frying pan put the oil and heat over medium-high heat.
When the oil is hot, add the onion and stir-fry until the onion is golden.
Add the garlic and stir one minute.
Add the chicken pieces to the pan and the butter and cook until you get some brown spots on the chicken. Flip the chicken over occasionally with a spatula.
In a mixing bowl put the tomato sauce, 1 1/2 cups heavy cream, cayenne, garam masala, sugar, salt and turmeric. Stir until everything is well mixed.
When the chicken is cooked throughout, add the sauce from the mixing bowl and stir to blend. Reduce heat to medium or medium-low.
At this time, you may check to see if you want to add 1/2 cup or so more of the cream.
Check for salt. If desired, add a little more of the tandoori masala spice mixture to the sauce.
Heat only until the sauce is just hot, stirring frequently.
Can be eaten with either Indian bread or rice.