This is pretty non-traditional because I only used spices I already had in my cupboard but it's freaking delicious and I didn't want to lose this recipe.
Cut chicken into bite-sized pieces and place in a large Ziplock bag or bowl.
2
Place all marinade ingredients in a food processor and process until smooth. Add to chicken and mix thoroughly. Allow to marinate in the fridge for 12 hours or preferably overnight.
Char the Chicken
3
Preheat oven to 450F. Place a rack in a pan lined with foil.
4
Remove chicken from marinade and arrange on the rack so they are not touching to allow airflow. You may need to do this in multiple batches.
RESERVE the marinade!
5
Bake chicken until it's starting to char. It doesn't need to be cooked through. This is just to get the charred flavor. Meanwhile, make the sauce.
Make the Sauce
6
Place cashews in a heatproof bowl or measuring cup and cover with boiling water. Set aside.
7
Puree garlic and ginger in the food processor or smash in a mortar and pestle.
8
Heat butter in a pan over medium heat in a DEEP pan and add the dried spices to toast. Heat until fragrant. Don't burn them! Add the garlic and ginger paste and continue cooking for 30-60 seconds.
9
Place canned tomatoes and onion in a blender and blend until smooth. Add heated spice mixture and drained cashews. Puree until smooth and add everything back to the pan with the chicken stock.
10
Cook sauce on as high a heat possible to reduce by half. You need to leave the lid off to get it to reduce, but this is a very bubbly and splashy affair. Hence, the deep pan.
11
Once reduced, add the charred chicken, the reserved marinade, sweetener and any juices from the chicken pan to the pot. Cook on medium low until the chicken is cooked through and tender.
12
Remove from the heat, add heavy cream and then season to taste.
13
Serve on shiritaki rice or whatever you want.
Ingredients
2lbschicken thighs
Marinade
3cloves garlic
1inch piece of fresh ginger
2tbsplemon juice
2tbsppaprika
1tbspground turmeric
2tbspgaram masala
2tbspoil
1cupgreek yogurt
stems from a bunch of cilantro
1tbspsalt
Sauce
1cupcashews
1cupboiling water
4cloves garlic
1inch piece of ginger
2tbspbutter
1tbspmonkfruit sweetener
1tspground cinnamon
½tspground cloves
4green cardamom pods
2tbspgaram masala
2tbsppaprika
15ozcanned diced tomatoes
15ozcanned tomato sauce
1large onion
15ozchicken stock
1cupheavy cream
salt to taste
Directions
1
Cut chicken into bite-sized pieces and place in a large Ziplock bag or bowl.
2
Place all marinade ingredients in a food processor and process until smooth. Add to chicken and mix thoroughly. Allow to marinate in the fridge for 12 hours or preferably overnight.
Char the Chicken
3
Preheat oven to 450F. Place a rack in a pan lined with foil.
4
Remove chicken from marinade and arrange on the rack so they are not touching to allow airflow. You may need to do this in multiple batches.
RESERVE the marinade!
5
Bake chicken until it's starting to char. It doesn't need to be cooked through. This is just to get the charred flavor. Meanwhile, make the sauce.
Make the Sauce
6
Place cashews in a heatproof bowl or measuring cup and cover with boiling water. Set aside.
7
Puree garlic and ginger in the food processor or smash in a mortar and pestle.
8
Heat butter in a pan over medium heat in a DEEP pan and add the dried spices to toast. Heat until fragrant. Don't burn them! Add the garlic and ginger paste and continue cooking for 30-60 seconds.
9
Place canned tomatoes and onion in a blender and blend until smooth. Add heated spice mixture and drained cashews. Puree until smooth and add everything back to the pan with the chicken stock.
10
Cook sauce on as high a heat possible to reduce by half. You need to leave the lid off to get it to reduce, but this is a very bubbly and splashy affair. Hence, the deep pan.
11
Once reduced, add the charred chicken, the reserved marinade, sweetener and any juices from the chicken pan to the pot. Cook on medium low until the chicken is cooked through and tender.
12
Remove from the heat, add heavy cream and then season to taste.
