Ingredients

3-4 chicken boneless, skinless chicken breast halves

1/2 inch cube of ginger, minced

2 cloves garlic, pressed

~1 cup of plain, low-fat or full fat yogurt

~1 tsp. fennel powder

~2 tsp. cumin seed, ground

~ 1 Tbsp. coriander, ground

~1/2 tsp. turmeric

1 onion, chopped

1 can chopped tomatoes

1 Tbsp. tomato paste

A pinch of cayenne pepper

1-2 tsps salt

~1/2 cup cashews, ground

1 tsp garam masala

Preparation

  1. Chop the chicken breasts into chunks and marinate in the yogurt, garlic and ginger for about 2 hours (less if you haven’t got time!)

  2. Heat about 3-4 T. oil in a skillet and saute chicken at medium high heat until it has color, then set the chicken aside.

  3. Saute chopped onion until soft. Add turmeric.

  4. Add the can of chopped tomato, the tomato paste.

  5. Add spices: coriander, cayenne, cumin and fennel, and about 1/2-1 cup of water.

  6. Add the chicken, set heat to medium/low, and simmer until the chicken is completely cooked.

  7. Add ground cashews slowly to thicken.

  8. Add garam masala, check for salt level.

Serve over basmati rice.