Servings: 8
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Ingredients:
- Chicken Marinade
- 3 pounds chicken breast
- 1 cup Greek yogurt
- 5 cloves minced garlic
- 1 Tbsp dried ginger
- ½ tsp cayenne
- 1 tsp tumeric
- 1 and ½ Tbsp 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:
- 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.
- Cube the chicken breast and combine with all marinade ingredients. Mix well, and cover. Allow to marinade for one hour.
- 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.
- When chicken is ready remove it from the pan and set aside.
- 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!
- 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.
- Add the chicken and cashew cream and simmer for 20 minutes longer.
- Serve over basmati rice, and garnish with cilantro if desired.
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