Marinade for the Chicken:
2 ½ lbs. Skinless and Boneless Chicken Breast cut into bite size pieces
1 cup Plain Whole Milk Yogurt
Juice of one Lemon
1 ½ teaspoon Turmeric
1 ½ teaspoon Garam Masala
For the Sauce:
2 ounces Butter
1 Large Onion diced
1 Small Jalapeno Pepper cut into small dice
1 tablespoon Garlic finely diced
1 teaspoon of Red Kashmiri Chili Powder
½ teaspoon Turmeric
1 Large Can Peeled and Seeded Tomatoes
¾ cup Chicken Stock
½ cup Heavy Whipping Cream
1 teaspoon Fresh Ginger grated
1 ½ teaspoon Garam Masala
1 ½ teaspoon Salt
Sauté the Chicken:
2 ounces Butter plus 2 ounces at the end
1 cup Cashews
1 tablespoon Dried Fenugreek Leaves
2 tablespoons Cilantro freshly chopped
INSTRUCTIONS
Garam Masala (make it or buy already ground):
Using a coffee grinder, process all ingredients until finely ground
Marinate the Chicken:
Mix all ingredients and let marinade IN THE FRIDGE for 2 to 3 hours or a minimum of 30 minutes if you do not have a couple hours.
For the Sauce:
In a saucepan, heat the butter and sauté the onion until light golden brown. Add the Jalapeno, Chili powder, and garlic, and when fragrant add all remaining ingredients. Bring to boil, reduce the heat and cook it very slowly for at least 30 to 45 minutes uncovered. Using an immersion blender or a regular blender, process until very smooth. Stain to a double mech strainer and adjust seasoning to your liking.
Sauté the Chicken:
In a large frying pan, heat a couple ounces of butter, when light golden brown, take the chicken out of the fridge and sauté until golden brown on all sides.
Add the strained sauce on top and cook for another 10 minutes or until all the chicken is cooked.
At the end add the fenugreek, and cilantro and at the last minute add more butter.
