Ingredients
- 1 1/4 cup plain Greek yogurt
- 6 garlic cloves, finely chopped
- 2 tbsp freshly grated ginger
- 1 tbsp plus 2 tsp garam masala
- 1 tsp ground cayenne pepper
- 1 tsp salt
- 2 lbs boneless and skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tbsp extra-virgin olive oil
- 2 tbsp ghee or salted butter
- 3 medium shallots, finely chopped
- 1 tsp ground cumin
- 1/4 tsp ground tumeric
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- freshly ground black pepper
- 2 tbsp tomato paste
- 1 (13.5-ounce) can full-fat coconut milk
- 1/3 cup creamy cashew butter
- 1/2 cup toasted cashews
- steamed rice or naan, for serving
Directions
- In a large bowl or plastic bag, combine the yogurt, half of the garlic, 1 tbsp of the ginger, 2 tsp of the garam masala, 1/2 tsp of the cayenne, and the salt. Add the chicken and toss to coat. Let sit for 5 minutes.
- Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear until lightly browned, about 2 minutes per side. Add 1 tbsp of the ghee, and when it is melted, turn the chicken to coat. Transfer the chicken to a plate.
- To the same skillet over medium-high heat, add the shallots, Cook, stirring occasionally, until soft, about 5 minutes. Add the remaining 1 tbsp ghee, the remaining garlic, 1 tbsp ginger, 1 tbsp garam masala, and 1/2 tsp cayenne pepper and the cumin, turmeric, cinnamon, and cardamom. Season with salt and pepper. Stir to combine. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue to cook, stirring to incorporate, until the paste turns dark red, 2 minutes more.
- Reduce the heat to low. Add 1/4 cup of water, the coconut milk, and the cashew butter. Stir to combine, scraping up the browned bits from the bottom of the pan. Bring the sauce to a simmer and cook until it thickens slightly, about 5 minutes. Stir in the chicken and any collected juices. Cook, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through, 5 to 7 minutes more. Remove the skillet from the heat and season with salt and pepper.
- Scatter the cashews over the chicken and sauce. Serve family style with rice and naan alongside.