Ingredients:
1.5 lb chicken thighs
1 small carton plain yogurt
2 tbsp tandoori masala
2 tbsp oil
4 cloves garlic
1 knob ginger
1/2 onion
1/2 tbsp garam masala
2 tbsp kashmiri chili powder
1 13.76 oz box of crushed tomatoes
1/2 c heavy cream
2 tbsp brown sugar
1 c chicken stock

Debone chicken thighs and marinate in yogurt and tandoori masala for 1 hour. Bake chicken in 350F oven for 45 minutes. Meanwhile, sautee chopped garlic, ginger and onion in oil, and add crushed tomatoes. Add garam masala and chili powder. Blend mixture with immersion blender, and then cook the sauce down to a paste until the oil begins to separate from the paste. Add heavy cream, chicken stock and brown sugar and cook until simmering. Slice chicken into bite sized pieces and add to tomato gravy. Serve over rice.

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