Ingredients:
2 C. boneless, skinless chicken breasts chunks (~1 lb)
1 Tbsp. plain yogurt
1.5 Tbsp. minced fresh ginger (or 1 tsp. powdered ginger)
1.5 Tbsp. minced fresh garlic (or 1 tsp. powdered garlic)
1 Tbsp. garam masala
1 Tbsp. Tandoori seasoning
1.5 tsp. ground cumin
2 Tbsp. lemon juice
1 Tbsp. vegetable oil
4 tomatoes, diced
1/2 tsp. pepper
4 Tbsp. half and half
1/4 C water
1 Tbsp cashew paste (1 Tbsp. cashew, 1 tsp. water, grind in blender)
2 Tbsp butter
salt to taste
Directions:
1. In a medium bowl combine chicken through lemon juice. Cover and marinate in the fridge for several hours.
2. Heat oil over medium high heat in a large pan. Add the chicken and cook, until the meat is almost cooked through (4 – 5 minutes). Add the tomatoes and mix well. Add pepper, half-and-half, water and cashew paste. Reduce heat to low and cook until the chicken is tender (5 – 7 minutes) and sauce thickens, stirring as needed. Add butter and salt and mix well.