Cashew Butter Chicken

• 8 boneless, skinless chicken thighs trimmed of fat and cut into small pieces
• 4 tablespoons oil divided
• salt to taste
• 1 teaspoon Garam Masala each, divided:, ground coriander, ground cumin, dried fenugreek leaves
• 1/2 teaspoon cayenne pepper each, divided:, turmeric
• 1/2 teaspoon cumin seeds
• 2 cloves garlic finely grated or minced
• 1/2 inch ginger piece of, finely grated or minced
• 1 onion medium cooking, finely chopped
• 4 plum tomatoes large canned whole
• 2 tablespoons plain greek style yogurt
• 2 tablespoons fresh coriander chopped

1. Preheat oven to 425u0b0F. Line a baking tray with parchment.
2. Place chicken in a large mixing bowl. Add 2 tbsp oil, salt, 1/2 tsp each of the garam masala, ground coriander, ground cumin and dried fenugreek leaves, 1/4 tsp each of cayenne and turmeric. Toss well to coat. Spread evenly on baking tray. Bake for 20 min or until chicken is roasted and lightly browned. Drain juices, reserve chicken.
3. Warm remaining 2 tbsp oil in deep skillet over medium high heat. Add cumin seeds, saute 30 sec. Add garlic, ginger and onions. Saute, stirring occasionally for about 7-8 min or until onions are softened and lightly browned. Reduce heat to medium, add tomatoes. Stir gently, crushing them into the sauce with the back of your stirring spoon. Add remaining spices and salt. Cook for about 5 min or until tomatoes have thickened slightly. Add yogurt, stirring continuously. Cook 2 min, then add 1/2 cup water. Mix well, bring contents of skillet to a boil. Add chicken, cook 10 min for flavours to blend. Fold in fresh coriander.

chicken, oil, salt, garam masala, cayenne pepper, cumin seeds, garlic, ginger, onion, tomatoes, greek style yogurt, fresh coriander

Taken from www.yummly.com/recipe/Cashew-Butter-Chicken-1651005 (may not work)