Ingredients
2 Cups boneless/skinless chicken breast chunks (about 1 lb.)
1 TB. plain yogurt
11/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER)
11/2 TB. minced fresh garlic (or 1 tsp. PENZEYS MINCED GARLIC)
1 TB. GARAM MASALA or SWEET CURRY POWDER
1 TB. TANDOORI SEASONING
11/2 tsp. GROUND CUMIN
2 TB. lemon juice (juice of 1/2 lemon)
1 TB. vegetable oil
4 tomatoes, diced (or 1 Cup canned tomato puree/sauce)
1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
4 TB. cream (half & half or whole milk work too)
1/4 Cup water
1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender)
2 TB. butter
1/4-1/2 tsp. salt (to taste)
Preparation
In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, GARAM MASALA or SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice. Mix to combine. Cover and marinate in the refrigerator for a few hours or overnight.
Heat the oil over medium-high heat in a large, heavy pan.
Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes.
Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste.
Reduce heat to low and cook until the chicken is tender, 5-7 minutes.
Stir until the sauce thickens. Add the butter and salt and mix well.
Garnish with fresh cilantro if desired and serve with Cumin Rice.
SEE ALSO: Cumin Rice Cucumber & Mint Yogurt Sauce
