Made it for dinner a couple nights ago and man it was delicious!

New one on me. Never tried it. Looks great.

Recipe?

That definitely looks like it’ll stick to your bones.

Yeah, let's get that recipe 'cause it doesn't look like any marsala I've ever had. And I want some!!

Exactly what I was going to say.

Marinade:
Roughly 2 lbs boneless skinless chicken breasts/thighs cut into bite-sized pieces
.5 cup plain yogurt
1.5 tablespoons minced garlic (I usually double this and grate it finely)
1 tablespoon minced ginger (grate finely too)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon red chili powder
1 teaspoon salt

Combine all of this and let marinate for at least 30 minutes to around 2 days

Sauce/Gravy:
2 tablespoons neutral oil (canola and peanut are my choices)
3 tablespoons butter
1 large onion finely diced
1.5 tablespoons garlic (Again, I usually double this and finely grate it)
1 tablespoon ginger (finely grated again)
1.5 teaspoon ground cumin
1.5 teaspoons garam masala
1 teaspoon ground coriander
One 14 oz can crushed tomatoes
1 teaspoon red chili powder (Adjust this to your spice tolerance level)
1.25 teaspoons salt (Adjust to your taste)
1 cup of heavy cream
1 tablespoon sugar (I skip this because I like it savory and not sweet at all)
.5 teaspoon kasoori methi (I usually make it 1 teaspoon at least)

Heat oil in large skillet/pot over med-high heat.
When sizzling, add chicken pieces and make sure to not crowd the pan.
Fry until browned nicely (maybe 3 minutes).
Set aside in a bowl and keep warm (chicken finishes in sauce/gravy).
Heat butter in same pan and fry onions until they sweat while scraping up the browned bits stuck to the bottom.
Add garlic and ginger and sauté until fragrant (maybe 1 minute).
Add ground coriander, cumin, and garam masala. Cook until fragrant (maybe 20 seconds) while occasionally stirring.
Add crushed tomatoes, chili powder, and salt. Simmer and stir occasionally until sauce/gravy thickens and becomes deep brown red color (maybe 10-15 minutes).
If you didn't dice onions finely, remove from heat and blend until smooth. Can add a little water (2 tablespoons to .25 cups) to help blend. Then pour back into pot.
Stir in cream, sugar (if you used it), and kasoori methi through sauce/gravy.
Add chicken pieces with every drop of juices you can.
Cook until chicken is cooked through and sauce/gravy is thick and bubbling.
Garnish with cliantro (optional) and serve with whatever you want (rice and/or naan is my recommendation).

Optional: To thin sauce/gravy, add 2 tablespoons butter or small amount of water at the end of cooking and simmer through.

A cup of this is probably 450 Calories and 40g Protein.

Oh and you can add peanuts if you want another texture and flavor added to it. It's usually a nice addition for me. I go for regular dry roasted salted peanuts, or you could go unsalted if you want. It doesn't change the flavor significantly in any way, but is kind of a nice different texture and gives a very subtle peanut taste in each bite.

Great! Thanks for the recipe!!

Oh heck yes

Is that something you would eat with tortillas ?

Yeh baby. I like chicken masala, I like Indian butter chicken even better. Pretty much the only Indian food that I like.

I do because I'm too cheap and lazy to go get real naan haha.

Stuff is good. Really really good, man.