Chicken Tikka Masala

• 2 tablespoons canola oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons fresh gingerroot, minced
• 1 tablespoon cumin
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground turmeric
• 1 (14 ounce) can tomato sauce
• 1 cup heavy whipping cream
• 2 teaspoons paprika
• 1 tablespoon white sugar
• 1 more tablespoon canola oil
• 4 boneless skinless chicken breast halves, cut into bite-size pieces
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt (optional)
• 1 teaspoon white sugar (optional)

1. Heat 2 tablespoons oil in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic and ginger; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
2. Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes. Transfer sauce to a crockpot.
3. Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Cook on high for 2 hours or on low for 4 hours.

canola oil, onion, garlic, fresh gingerroot, cumin, salt, cayenne pepper, cinnamon, ground turmeric, tomato sauce, heavy whipping cream, paprika, white sugar, canola oil, chicken breast halves, curry powder, salt, white sugar

Taken from www.food.com/recipe/chicken-tikka-masala-537305 (may not work)