Ingredients:
Chicken:
• 1 tablespoon lemon juice
• 1/3 cup Greek yogurt
• 1 pound chicken breast, cubed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri chili powder
• 1/2 teaspoon salt
• 2 tablespoons oil
Sauce:
• 1.5 pounds tomatoes, chopped ( 1 28 oz. can of crushed tomatoes)
• 1 onion, chopped
• 50 grams cashews ( If you do not want to use cashews substitute hem for 1/2 cup cream)
• 1 tablespoon garlic paste
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon kasoori methi
• 1/2 teaspoon garam masala powder
• 5 tablespoons butter
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1/2 cup cream
Directions:
• Cover chicken with Greek yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, and salt. Let the chicken to marinate for at least 1 hour and up to 24 hours.
• Heat oil in the skillet.
• Sauté the chicken for about 10 minutes.
• Remove the chicken from the skillet. Keep warm.
• In the same skillet sauté onion for about 10 minutes until softened.
• Add tomatoes, cashews, garlic paste, Kashmiri chili powder, garam masala powder, sugar, salt, and water.
• Cover with lid and cook on low heat for 20 minutes.
• Use an immersion blender to blend the sauce to smooth consistency.
• Add butter, cream, and kasoori methi to the sauce.
• Return the chicken to the skillet, cover and simmer in the sauce for 10 more minutes.
• Garnish with swirl of cream and kasoori methi.
• Serve hot with naan or basmati rice.
