What you’ll need
Fresh
2 lbs of cooked chicken tikka’s or tandoori chicken
1 cup chopped onion
2 tbls minced ginger
1 tbls minced garlic
2 (14 oz) cans of diced or whole peeled tomatoes in tomato juice
¼ cup coarsely chopped fresh cilantro
1 cup heavy whipping cream
2 – 3 jalapeno or green chili peppers
Oils & Spices
Salt to taste (approx 1 tsp)
1 tsp sugar
1 tsp turmeric powder
½ tsp garam masala
2 tsp ground coriander
½ tsp cayenne pepper powder (adjust to taste)
1 tsp mint powder
4 tbls ghee or vegetable oil

How you’ll cook it
Puree the tomatoes in a blender. Set aside.
Heat ghee or vegetable oil in a pan on medium heat and add onion, ginger and garlic.  Cook with the lid on to sweat the onion for approx 10 minutes.
Add the tomato puree to the pan and mix with the onion, ginger and garlic mix. Simmer the mix for about 20 minutes, stirring occasionally.
Add the spices and continue to simmer for about 15 minutes, stirring occasionally.
Add the chicken and green chili peppers to the pan and simmer for about 10 minutes, stirring occasionally.
Add the whipping cream and bring to a boil. The cream should be stirred well with the mix. Once the sauce starts to boil, turn the heat off.
Garnish with fresh cilantro. Serve hot.