2 Tbsp canola oil
1 medium onion diced
6 cloves fresh garlic
4 tsp minced fresh ginger
4 tsp garam masala
1-2 tsp curry chicken tikka masala powder (you may or may not add if you have it- I add for additional flavor)
1/2 tsp salt (to taste)
1/4 tsp tumeric
1 lb chicken cut to bite size pieces (I prefer dark meat with bones)
1 16 0z can crushed tomatoes, undrained
1- 1 1/2 cup whipping cream
*you can add potatoes, as well.
1. Heat canola oil to med-high heat in dutch oven (you may need to use more or less depending on whether the dutch oven is non-stick). In a food processor, blend the onion until fully diced. Add the onion to hot oil (med-high heat) and cook until fully caramelized (10-15 minutes). Blend garlic and ginger in food processor. Once the onion is caramelized, add ginger and garlic to onion mixture. Cook for an additional 5 minutes. Add garam masala, tikka masala powder, salt, and tumeric to the onion mixture. Stir for 1 minute. Add chicken, and cook until seared (approx 3-5 minutes). Add tomatoes (undrained) and then whipping cream. Bring to boil, then simmer on low for 2 - 3 hours. Serve over hot rice.