Ingredients
- 2 Tbl olive oil
- 2 medium onions diced
- 2 Tbl butter
- 4 cloves garlic crushed
- 1 inch ginger root grated
- 2 tsp lemon juice
- 2 Tbl Garam Masala divided
- 2 Tbl paprika or Kashmiri Chilli Powder
- 1 tsp Ground Cumin
- 1 bay leaf
- 2 c crushed tomatoes
- 1/2 c heavy cream
- ¼ c plain yogurt
- 1 pinch salt to taste
- 3 lb boneless skinless chicken breast or thighs cut into bite-size pieces
- 1/4 c cashews optional
Servings: servings
Instructions
Marinate Chicken
- Marinate chicken in 1 Tbl oil, 2 tsp garam masala and a 1/4 tsp of cayenne pepper.
- Let sit while making sauce.
Sauce
- If using, soak cashews in just enough water to cover.
- Set aside.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat.
- Sauté onions until soft and translucent, about 5 minutes.
- Stir in butter, ginger, garlic, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf.
- Cook and stir for 1 minute.
- Add tomatoes and simmer until liquid is reduced to desired thickness.
- Season with salt to taste and adjust other seasonings.
- Heat 1 tablespoon oil in a large heavy skillet over medium heat.
- Cook chicken until lightly browned, about 10 minutes, jut not completely cooked..
- Add chicken to sauce and stir together.
- Drain water from cashews and blend to form paste.
- Add cashew paste to chicken and stir in cream and yogurt.
- Simmer on low for 5 to 10 minutes to develop flavors.
- Serve over basmati rice or with naan.
Share this Recipe
Powered byWP Ultimate Recipe