Ingredients:
Instructions:
In a large bowl, mix together the marinade ingredients. Add the chicken pieces and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight. Place a large skillet or sauce pan over medium heat and add the olive ghee. Add garlic and serrano pepper, cook for 1 minute. Stir in coriander, cumin, paprika and garam masala. Then stir in diced tomatoes and tomato sauce. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. Add salt and sugar to taste. Meanwhile fire up your grill. Coat it with some oil. Place the chicken on the grill. Cook until lightly brown, about 2 minutes on each side. Add the chicken to the sauce and cook for another 10 minute. Add the cream and stir through. Garnish with chopped fresh cilantro, and serve over quinoa or rice.