Instructions

• In a large bowl, stir together all the marinade ingredients. Add the chicken thighs, stir to coat, and cover with plastic wrap. Chill for at least 1 hour, or overnight.
• Remove the chicken from the marinade and use kitchen shears to cut into bite-sized pieces. No need to wipe the marinade off the chicken, but leave behind what isn’t stuck to it.
• Melt the butter in a large sauté pan over medium heat. Add the sliced onions and sauté for 8-10 minutes, until soft and browned.
• Make a well in the center and add the minced garlic. Sauté for about 30 seconds, until fragrant, then stir in with the onions.
• Stir in the tomato sauce, heavy cream, garam masala, cumin, ground ginger, chili powder, and sea salt. Adjust salt to taste; other flavors will develop as it cooks afterward.
• Add the chicken pieces to the pan, nestling them in the sauce in a single layer. Spoon additional sauce over the chicken to cover. Increase heat to high and bring to a simmer, then simmer for 8-10 minutes, stirring every few minutes, until the sauce is slightly thickened and the chicken is cooked through. Adjust salt to taste if needed.