Ingredients
1 ½ lbs boneless, skinless chicken thighs
2 tbsp olive oil
2 tsp garam masala
3 tsp tandoori masala
5 tsp curry powder
2 tsp salt
2 tsp pepper
1 cup plain yogurt
1 onion, diced
6 cloves garlic
1 tsp tumeric
1 tsp coriander
½ tsp cinnamon
2 tsp brown sugar
⅓ cup cashews
1 cup water
1 tomato, diced
Directions
Step 1
Cut the chicken thighs into bit size pieces (you can use chicken breast if you wish)
1 ½ lbs boneless, skinless chicken thighs
Step 2
In a bowl, add chicken, olive oil, garam masala, tandoori masala, curry powder, salt, pepper, and plain yogurt. Stir to combine and refrigerate 4-24 hours
2 tbsp olive oil
2 tsp garam masala
1 tsp tandoori masala
2 tsp curry powder
1 tsp salt
1 tsp pepper
½ cup plain yogurt
Step 3
In a pot, cook the chicken on both size. Remove the chicken from the pot when fully cooked
Step 4
To the same pot, add the onion. Cook over medium heat until the onion is translucent (about 10 minutes)
1 onion, diced
Step 5
Add in garlic cloves, remaining spices, and brown sugar. Stir to combine
1 tbsp curry powder
2 tsp tandoori masala
1 tsp salt
1 tsp pepper
1 tsp tumeric
1 tsp coriander
½ tsp cinnamon
2 tsp brown sugar
6 cloves garlic
Step 6
Add in the cashews and water. Simmer for 5 minutes
⅓ cup cashews
1 cup water
Step 7
Using a food processor or immersion blender, blend the contents of the pot. Return to the pot
Step 8
Add the remaining yogurt and the tomato to the pot. Add the chicken back to the pot. Stir to combine. Simmer for 10 minutes
1 tomato, diced
½ cup plain yogurt
Step 9
Serve over rice and with a side of naan
