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1
Mix together yogurt and tandoori paste (( I used Patak's but if you only have Tandoori Masala spice I would recommend adding 1 TBS Garlic paste and 1 TBS ginger paste to the marinade )
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2
Chop chicken into bite sized chunks and cover with the mixture letting marinade for 12-24 hours refrigerated.
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3
Place cashews in water to soak over night.
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4
Heat a heavy bottomed pot and ghee on medium/high heat, once hot add onions.
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5
Cook onions, while stirring, until they begin to sweat.
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6
Add garlic and ginger continuing to stir so as not to burn them.
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7
Add chili powder coriander and cumin stirring as they become fragrant.
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8
Add tin of crushed tomatoes.
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9
Continue to stir until the mixture begins to boil, add 1/2 CUP of water and cook for another 5 minutes.
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10
Blend this mixture in a high powered blender for best results, a stick blender is also adequate. Then set aside.
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11
Drain water from the cashews and blend with cream in a high powdered blender or food processor. If necessary add a bit of water to thin, results should not be runny.
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12
In dutch oven or heavy bottomed pot brown the chicken discarding any excess marinade.
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13
Add the sauce to the pot stirring until it begins to bubble.
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14
Add Garam Masala, fenugreek and sugar.
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15
Stir in Cashew cream and once it begins to simmer again it's ready to go.
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16
Serve with basmati rice and cilantro garlic naan!
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17
Note: if you would like it spicier add more or less chilli powder to your taste. Enjoy!
