For 4 Servings:
2 tablespoons oil or ghee
1 onion, finely diced
2 cloves of garlic, minced
1 inch ginger, grated
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
1 cup of diced tomatoes or tomato puree
1 cup of cashews, soaked and ground
1 cup of yogurt or coconut cream
1 lb of boneless, skinless chicken breasts, diced
1 cup of water or chicken broth
Fresh cilantro or parsley for garnish (optional)
Lemon juice or vinegar (optional)
1. In a blender, puree the onions, ginger, garlic, and tomatoes with some water to make a smooth paste.
2. Heat oil in a pan on medium heat, and add the cinnamon stick, bay leaves, and cardamom pods. Sauté for a minute.
3. Add the pureed onion mixture and stir it. Cook for about 5-7 minutes, until the oil starts to separate.
4. Add the chicken and stir it to coat with the masala. Cook for about 5-7 minutes, or until the chicken is browned.
5. Add the yogurt, cashew paste and mix well. Let it cook for a few minutes.
6. Add the salt and powdered spices like coriander powder, cumin powder and garam masala powder. Mix well.
7. Add some water to make a thick gravy.
8. Turn down the heat to low, cover the pan and let it simmer for about 15-20 minutes, or until the chicken is cooked through.
9. Garnish with chopped cilantro or cashews and serve over rice or with naan.
For 4 Servings:
2 tablespoons oil or ghee
1 onion, finely diced
2 cloves of garlic, minced
1 inch ginger, grated
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
1 cup of diced tomatoes or tomato puree
1 cup of cashews, soaked and ground
1 cup of yogurt or coconut cream
1 lb of boneless, skinless chicken breasts, diced
1 cup of water or chicken broth
Fresh cilantro or parsley for garnish (optional)
Lemon juice or vinegar (optional)
1. In a blender, puree the onions, ginger, garlic, and tomatoes with some water to make a smooth paste.
2. Heat oil in a pan on medium heat, and add the cinnamon stick, bay leaves, and cardamom pods. Sauté for a minute.
3. Add the pureed onion mixture and stir it. Cook for about 5-7 minutes, until the oil starts to separate.
4. Add the chicken and stir it to coat with the masala. Cook for about 5-7 minutes, or until the chicken is browned.
5. Add the yogurt, cashew paste and mix well. Let it cook for a few minutes.
6. Add the salt and powdered spices like coriander powder, cumin powder and garam masala powder. Mix well.
7. Add some water to make a thick gravy.
8. Turn down the heat to low, cover the pan and let it simmer for about 15-20 minutes, or until the chicken is cooked through.
9. Garnish with chopped cilantro or cashews and serve over rice or with naan.
