Cashew Butter Chicken
Ingredients
cayenne pepper0.5 tsp
cumin seeds0.5 tsp
fenugreek leaves1 tsp
coriander2 tbsp
garam masala1 tsp
garlic2 cloves
ginger1 piece
ground coriander1 tsp
ground cumin1 tsp
oil4 tbsp
cooking onion1 medium
yogurt2 tbsp
plum tomatoes4 large
salt4 servings
chicken thighs8
turmeric0.5 tsp
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Preheat oven to 425F.
Line a baking tray with parchment.Place chicken in a large mixing bowl.
Add 2 tbsp oil, salt, tsp each of the garam masala, ground coriander, ground cumin and dried fenugreek leaves, tsp each of cayenne and turmeric.
Toss well to coat.
Spread evenly on baking tray.
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 cumin seeds, saut 30 sec.
Add garlic, ginger and onions.
Saut, stirring occasionally for about 7-8 min or until onions are softened and lightly browned.
Reduce heat to medium, add tomatoes.
Stir gently, crushing them into the sauce with the back of your stirring spoon.
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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