Marinade

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4 chicken breasts

1 cup plain yoghurt

½ tsp salt

½ tsp coriander

½ tsp cayenne/red pepper

½ tsp turmeric

1 tsp garam masala

1 tsp cumin

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Sauce

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2 Tbsp butter

1 small onion, diced

3 tsp garlic, minced

½ tsp ground ginger

½ tsp tumeric

½ tsp cayenne/red pepper (1-2 tsp for hot)

1 tsp garam masala

1 tsp salt

1 tsp ground coriander

1 15oz can chopped tomatoes

1 15oz (regular size) can coconut milk

4 Tbsp heavy whipping cream

¾ cup cashew nuts

½ cup golden raisins

cilantro and white rice to serve

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1. Cut the chicken into 1″ pieces. Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2 hours-24 hours).

2. In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center.

3. Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.

4. Add the spices: ginger, turmeric, cayenne, garam masala, salt, and coriander. Stir for 1 minute.

5. Stir in tomatoes, coconut milk, heavy whipping cream and golden raisins. Bring to a boil, then let simmer for 10 minutes until thickened. (PS you can add the cashews at this point, but they will get soft instead of crunchy).

6. Add the cashews right at the end, taste and season according to taste.

7. Garnish with cilantro, cashews and golden raisins. Serve with white rice and garlic naan.