2 tbsp. peanut oil
2 lb. chicken thigh fillets, quartered
4 tbsp. (1/2 stick) butter or ghee
2 tsp. Garam Masala
2 tsp. sweet paprika
2 tsp. ground coriander
1 tbsp. finely chopped fresh ginger
1/4 tsp. chili powder
1 cinnamon stick
6 cardamom pods, bruised
1 (11 oz.) can pureed tomatoes
1 tbsp. sugar
1/4 cup plain yogurt
1/2 cup cream
1 tbsp. lemon juice

Heat a wok to very hot, add 1 tablespoon oil and swirl to coat. Add half the chicken and stir fry for about 4 minutes, or until chicken is nicely browned. Add a little extra oil, if needed, and brown the remaining chicken thigh fillets. Remove from the wok.

Reduce the heat to medium, add butter or ghee and stir until melted. Add the Garam Masala, paprika, coriander, ginger, chili powder, cinnamon stick and cardamom pods. Stir fry for about 1 minute, or until spices are fragrant. Return chicken pieces to wok and mix them in until they are coated in the spices.

Add pureed tomatoes and sugar to the wok and simmer, stirring, for 15 minutes, or until chicken is tender and sauce is thick. Stir in yogurt, cream, and lemon juice and simmer for 5 minutes, or until the sauce has thickened slightly. Serve with poppadoms.

Submitted by: Michelle