1-3 lBS of boneless skinless chicken thighs chopped 
The marinade

• 1 teaspoon tarmac powder
• 1 teaspoon gar masala 
• 1 chilli powder
• 1 teaspoon cumin
• salt & pepper
• 2 cups of plan yogurt 

Combine all ingredients including chicken into a large mixing bowl. Stir until all the spices are worked through the yogurt. Set aside and let marinade for 1-2 hours. 
On a stove-top grill or cast iron skillet cook chicken pieces for 3-5 minutes on each side until the chicken is browned.
The sauce 

• 1 15oz can of tomato sauce or tomato puree
• 1 8oz can of evaporated milk
• 4 cloves of minced garlic
• 1/2 teaspoon of chili flakes 
• 1/2 teaspoon of tumeric
• 1/2 teaspoon of paprika
• 2 diced peppers (chillies)

In stove-top pot on medium heat combine all ingredients and chicken and stir together. Cover and let simmer for 15-25 minutes and serve over rice.