How to make it

1. https://www.youtube.com/watch?v=h1_LQTj8uJw
2. Combine the marinade ingredients and mix well. Add the chicken into the bowl and toss to coat. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hours).
3. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm.
4. Heat ghee in the same pan. Cook the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally. Add in crushed tomatoes, Lee Kum Kee Panda Brand Oyster Flavored Sauce and chili powder. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
5. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup).
6. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed fenugreek leaves. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and naan bread. Enjoy!