Chicken Tikka Masala

Serves: 8 Time: 2 hours

Ingredients:

• Chicken Marinade
• 3 pounds chicken breast
• 1 cup Greek yogurt
• 5 cloves minced garlic
• 1 Tbsp dried ginger
• 1 + 1/2 tsp cayenne
• 1 tsp tumeric
• 1 Tbsp Kashmir garam masala
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp ground nutmeg
• Sauce
• 2 onions pureed
• 2 garlic cloves pureed
• 1 jalapeno (seeds removed)
• 2 Tbsp avocado oil
• 28 oz can pureed can crushed tomatoes
• 2 Tbsp tomato paste
• 2 Tbsp kashmir garam masala
• 1 tsp cayenne powder
• 2 cups cashews
• 2 cups boiling water
• 2 tsp cumin powder
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tsp ground dried ginger
• 1 Tbsp paprika

Instructions:

1. In a heat proof jar combine cashews and pour boiling water over. Allow to sit together for one hour while chicken marinades. The cashews will soften and swell.
2. Cube the chicken breast and combine with all marinade ingredients. Mix well, and cover. Allow to marinade for one hour.
3. When chicken is marinaded, take one Tablespoon of avocado oil and cook the cubed chicken in a large pan over medium-high, shaking off excess marinade.
4. When chicken is ready remove it from the pan and set aside.
5. Drain the water from the cashews. Add softened cashews and one cup of fresh water together in a high powered blender to make a cashew cream! Look at you making fancy shit! Get it homeslice!
6. In the same pan over medium-high heat add pureed onion, garlic, and jalapeno. Saute until it starts to pop and brown slightly. Reduce heat to medium-low. Add all remaining ingredients except for the cashew cream. Combine well in pot and simmer for 30 minutes longer.
7. Add the chicken and cashew cream and simmer for 20 minutes longer.
8. Serve over basmati rice, and garnish with cilantro if desired.