This is a relative of chicken tikka masala, but slightly less tomatoey. Personally, I prefer the chicken tikka masala, but this is quite good, doesn’t require pre-marinating and pre-cooking the chicken.
This was also prepped tonight, with the Dal Makhani.
2 lbs. boneless skinless chicken, in 1″ chunks.
2/3 cup of regular or greek yogurt
1/2 cup ground almonds (we cheated and used 1/4 cup ground almonds, and 1/4 cup cashew butter).
2 medium onions, chopped
1 15oz can diced tomatoes
1 tbsp garlic-ginger paste
1 chopped garlic clove
1.5 tsp chili powder
1 tsp garam masala
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1.25 tsp salt
4 cardamom pods (green)
1 dried bay leaf
2 tbsp cilantro
4 tbsp cream
4 tbsp butter or ghee
Mix the dry spices, nuts, garlic-ginger paste, tomatoes, chicken, and yogurt in a bowl and set aside.
Sautee the onion in ghee or butter for a few minutes, until lip and slightly golden, add the chopped garlic glove with about 30 seconds of sauteeing remaining.
Add the chicken mixture, and continue to cook, stirring regularly, for about 10 to 15 minutes. Add water as needed to adjust the consistency.
Add the cilantro and cream, bring to a boil, and simmer for another 10 minutes or so, ensuring the chicken is cooked and the sauce is at a consistency you want.
Serve over basmati rice, with naan.