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Categories:Viewed: 78 - Published at: 8 years ago
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)
Method
- 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
