Cashew Butter Chicken
Ingredients
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin seeds
- 1 tsp dried fenugreek leaves
- 2 tbsp chopped fresh coriander
- 1 tsp garam masala
- 2 cloves of garlic, finely grated or minced
- 1 piece of ginger, finely grated or minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 4 tbsp oil, divided
- 1 medium cooking onion, finely chopped
- 2 tbsp plain Greek style yogurt
- 4 large canned whole plum tomatoes
- Salt to taste
- 8 boneless skinless chicken thighs
- 1/2 tsp turmeric
Instructions
Preheat oven to 425F. Line a baking tray with parchment.
Place chicken in a large mixing bowl.
Bake for 20 min or until chicken is roasted and lightly browned.
Drain juices, reserve chicken.Warm remaining 2 tbsp oil in deep skillet over medium high heat.
Add remaining spices and salt. Cook for about 5 min or until tomatoes have thickened slightly.
Add yogurt, stirring continuously. Cook 2 min, then add cup water.
Mix well, bring contents of skillet to a boil.
Add chicken, cook 10 min for flavours to blend. Fold in fresh coriander.
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