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1 lb. Chicken Thighs/breasts

White rice

Cilantro

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Marinade

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1 cup plain yoghurt

1 tsp salt

1 tsp coriander

½ tsp cayenne/red pepper

1 tsp turmeric

2 tsp garam masala

2 tsp cumin

2 tsp methi powder (ground fenugreek)

1 tsp cinnamon

1 Tbsp brown sugar

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Sauce

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2 Tbsp butter

1 small onion, diced

3 tsp garlic, minced

1 tsp lazy ginger

1 tsp turmeric

1 tsp methi powder

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

2 tsp garam masala

1 ½ tsp salt

2 tsp ground coriander

3 Tbsp brown sugar

1 15oz can chopped tomatoes

1 15oz can coconut milk

1 cup heavy whipping cream (½ cup for hot)

¾ cups cashew nuts

½ cup golden raisins

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InstructionsDirections:

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 2-24 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. Set the chicken aside.

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, methi, cinnamon, and coriander. Stir for 1 minute.

5. Add canned tomatoes and coconut milk, then add the sauce to a blender, and blend until smooth. Return the sauce to the pan and cook 10 minutes to thicken. Add the chicken, cream, brown sugar, cashews and golden raisins, stir and cook 1-2 minutes to heat through.

6. Serve with white rice, mango chutney, naan and garnish with fresh cilantro.