Ingredients:
Marinade:
2 boneless, skinless chicken breasts, cut into 1" cubes
2 tsp cumin
2 tsp chili powder
1 tsp turmeric
2 tsp tikka masala
1 1/4 cups Greek Yogurt
Chicken seasoning:
1 tsp turmeric
2 tsp tikka masala
2 tsp chili powder
1 1/2 tsp cumin
1 tsp salt
1 Tbslp. olive oil
Sauce:
1 Tblsp. olive oil
1 onion, diced
1/2 cup tomato paste
1 can petite diced tomatoes, drained
2 cups half and half
1/4 cup cashews
Preparation:
1. Mix all marinade ingredients together.
2. Once marinade is fully mixed, stir in chicken, being sure to coat it fully.
3. Leave chicken in marinade for at least 1 hour.
4. Mix together all chicken seasoning spices, except for the olive oil.
5. Once the chicken is fully marinated, put 1 Tblsp. oil in a large skillet.
6. Turn skillet to high heat, and add chicken and marinade.
7. Sprinkle chicken seasoning blend over chicken, and stir into chicken and marinade.
8. Turn heat to medium-high and and cover skillet. Cook chicken, stirring very frequently, so that the yogurt in the marinade doesn't burn.
9. Once chicken is fully cooked (DO NOT OVERCOOK), remove it and the marinade from the skillet and put into a bowl. Keep warm. Do not wash skillet.
10. Put the second Tblsp. olive oil into the skillet, along with the diced onion.
11. Saute onion until tender, then reduce heat to low.
12. Add tomato paste and diced tomatoes to onions, and stir to incorporate.
13. Turn heat off, and add half and half to tomato and onions. Whisk until fully incorporated.
14. In a food process with a large bowl, add cashews, then pour in onion, tomato and cream mixture. Process/blend on medium-high until entire mixture is as smooth as possible.
15. Return blended mixture to skillet, and turn heat to medium.
16. Add chicken and marinade to blended mixture, and stir to incorporate.
17. Once everything in the skillet is warmed, serve over rice.
