Cashew Butter Chicken

Ingredients

• •½ tsp cayenne pepper
• •½ tsp cumin seeds
• •1 tsp fenugreek leaves
• •2 tbsp coriander
• •1 tsp garam masala
• •2 cloves garlic
• •1 piece ginger
• •1 tsp ground coriander
• •1 tsp ground cumin
• •4 tbsp oil
• •1 medium cooking onion
• •2 tbsp yogurt
• •4 large plum tomatoes
• •salt
• •8 chicken thighs
• •½ tsp turmeric

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Method

From foodista.com — read the original

1. 1Preheat oven to 425F. Line a baking tray with parchment.
2. 2Place chicken in a large mixing bowl.
3. 3Add 2 tbsp oil, salt, tsp each of the garam masala, ground coriander, ground cumin and dried fenugreek leaves, tsp each of cayenne and turmeric. Toss well to coat.
4. 4Spread evenly on baking tray.
5. 5Bake for 20 min or until chicken is roasted and lightly browned.
6. 6Drain juices, reserve chicken. Warm remaining 2 tbsp oil in deep skillet over medium high heat.
7. 7Add cumin seeds, saut 30 sec.
8. 8Add garlic, ginger and onions. Saut, stirring occasionally for about 7-8 min or until onions are softened and lightly browned. Reduce heat to medium, add tomatoes. Stir gently, crushing them into the sauce with the back of your stirring spoon.
9. 9Add remaining spices and salt. Cook for about 5 min or until tomatoes have thickened slightly.
10. 10Add yogurt, stirring continuously. Cook 2 min, then add cup water.
11. 11Mix well, bring contents of skillet to a boil.
12. 12Add chicken, cook 10 min for flavours to blend. Fold in fresh coriander.