Chicken Masala

Masala Sauce

• 2 Tbsp Butter
• 1 Large Onion
• 4 Cloves Garlic
• 3 Medium Tomatoes (Chopped)
• 1/4 cup raw cashews
• 1 Tbsp coriander powder
• 1/2 tsp Cardamom
• 2 tsp Paprika
• 1/2 tsp paprika
• 2 tsp garam masala
• 1 Cup chicken broth
• 1 tsp Sugar
• Chopped Cilantro (for garnish)

Chicken

• 3 Chicken Breasts (cubed)
• 1 Tbsp butter
• 3 cloves of garlic
• 1/4 cup chopped onion
• 1 1/2 tsp turmeric
• 1 1/2 tsp salt
• 2 tsp Freshly Ground Pepper
• 1 tsp Ground Coriander

Instructions

Masala Sauce

1. Heat 1 Tbsp butter in a saucepan
2. Add the onions and garlic and sauté, stirring frequently until the onions turn translucent.
3. Add the tomatoes and the cashews. Cook covered but stirring frequently until the tomatoes have reduced to a pulp. Add the coriander powder, turmeric, paprika, and cardamom and cook for 5 more minutes. Remove from heat.
4. Place the tomato-onion mixture into a blender. Add a cup of chicken broth and blend until as smooth as possible. Pour back into the saucepan.
5. Add in the sugar and stir.

Chicken

Heat the butter in a sauce pan over medium heat.
Sauté onions and garlic until onions become somewhat translucent.
Add in chicken and cook for 5-10 minutes stirring often.
Add in turmeric, salt, pepper, and coriander. Mix well to ensure all chicken pieces are well coated.
Continue to cook chicken until all pieces are cooked through and tender.
Add chicken to masala sauce and serve with naan bread.