I purée the garlic, onion and ginger before frying because we like a smooth sauce. I double the sauce because we love to dip naan in it. I use canned Asian style coconut milk in place of cream because we prefer it. And use chicken thighs because the leftovers (if there are any) are so much better. Also, go easy on the garam masala if it’s an unfamiliar brand. There is a broad range of spicyness in the different blends and though we love spice, 2T was too much for one brand. But that’s how we discovered that we like it with more sauce 🤣
