Ingredients

The following ingredients have 4 Servings
  • 2 lbs boneless skinless chicken breasts (cut into 1" pieces)
  • 1 medium red onion (chopped)
  • 2 tbsp garlic paste ((See Note 1))
  • 2 tbsp ginger paste ((See Note 1))
  • 1/2 cup water
  • 1/4 cup Greek yogurt
  • 1/4 cup almond butter ((See Note 2))
  • 1 tsp chili powder ((See Note 3))
  • 1/2 tsp salt
  • 1/8 tsp turmeric powder
  • 2 tbsp vegetable oil
  • 4 green cardamom pods ((See Note 4))
  • 2 black cardamom pods ((See Note 4))
  • 2 bay leaves
  • 1 cinnamon stick (2-inch piece (See Note 5))
  • 4 cloves ((See Note 6))
  • 1/8 tsp cayenne powder
  • 1/4 cup cilantro (chopped)
  • 1/4 cup almonds or cashews (toasted and chopped)
  • Salt to taste

Instruction

  • In a bowl whisk together the water, yogurt, almond butter, chili, salt and turmeric powder and set aside.
  • In a large skillet heat the oil over medium heat. Add the whole spices and fry for 2 minutes. If using ground spices (See Notes), fry for 1 minute. Add the chopped onion and stir, sauté for 10 minutes until translucent.
  • Add the garlic and ginger pastes, stir to mix and cook for 2 minutes.
  • Add the chopped chicken pieces, stir to mix and cook covered for 5 minutes.
  • Add the yogurt mixture, stir to mix in, lower heat. Simmer uncovered for 10 minutes. Sauce should thicken and coat chicken pieces. Season to taste with salt.
  • Garnish with ground red chile, chopped cilantro and or chopped nuts.