Ingredients

• 2 teaspoons garam masala
• 2 teaspoons tandoori masala powder
• 2 teaspoons Madras curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoons ground cardamom
• 0.5 teaspoons ground cayenne pepper
• salt and ground black pepper to taste
• 1.5 pounds boneless , skinless chicken thighs, cut into bite-size pieces
• 3 tablespoons butter , divided
• 1 yellow onion , chopped
• 4 cloves garlic , minced
• 1 tablespoon lemon juice
• 2 teaspoons chopped fresh ginger
• 1 cup tomato puree
• 1 cup half-and-half
• 0.25 cups plain yogurt
• 0.33 cups cashews
• 1 bunch fresh cilantro , stems removed

Instructions

1. 1 Gather the ingredients.
2. 2 Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
3. 3 Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
4. 4 Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
5. 5 Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
6. 6 Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
7. 7 Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
8. 8 Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

Nutrition per serving