Ingredients
- Rub:
- 1 tablespoon garam masala
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground tumeric
- 1/4 teaspoon ground cardamom
- 1 teaspoon garlic powder
- Chicken:
- 1 1/2 pounds boneless chicken thighs, cut into cubes
- 1/2 cup roasted cashews
- 3 tablespoons oil
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh minced ginger
- 2 tablespoons tomato paste, or to taste
- 1 (14 ounce) can petite-cut tomatoes, very well drained
- 1/2 cup heavy (35%) whipping cream
- 1/2 cup plain yogurt (full fat)
- Salt and pepper
How to Make
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Step 1: In a large bowl, combine all the rub ingredients. Add the meat and toss to coat thoroughly in the spice mixture. Cover and refrigerate for 8-24 hours.
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Step 2: In a food processor finely chop the cashews. Set aside.
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Step 3: In a large skillet brown the chicken cubes on all sides in 3 tablespoons oil. Season with salt and pepper. Set aside on a plate.
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Step 4: In the same skillet cook onion until light browned). Add the jalapeno pepper, garlic, ginger, and tomato paste. Cook for 2 minutes. Return the chicken to the skillet. Add the cashews and the remaining ingredients. Bring to a boil. Cover and simmer gently for about 20 minutes, stirring frequently.
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Step 5: Season with more salt and pepper if needed. Serve with cooked rice
We hope you enjoy this recipe!
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