Cashew Cream Butter Chicken

Chicken Prep

• 1/2 cup of Greek yogurt (Optional but adds a ton of flavor)
• 1 lb of Chicken Thighs, Can use breasts but recommend chopping them into 2-3 chunks
• 2 Tablespoons of garam Marsala

Curry

• 2 tablespoons of Avocado Oil
• 1 medium Onion, chopped
• 5 gloves of garlic, chopped
• 1-2 inch nob of ginger
• 28 ounces of crushed tomatoes
• salt to taste
• 1 tablespoon of garam marsala 15 g
• 1 teaspoon of Ground Turmeric 5 g
• 1 teaspoon ground coriander 2 g
• 1 teaspoon ground cumin 5 g
• 1 teaspoon of chili powder 5 g
• • 1 1/2 cups of raw cashews 135 g

1. Preheat Oven to 425 degrees F
2. Place yogurt and garam marsala in a bowl and mix to combine
3. Add chicken and coat completely
4. Place chicken on a parchment lined baking sheet and bake for 15-20 minutes.
5. Take cashews and place in a high-powered blender with enough water to cover about 3/4 of the cashews. Blend on high to smooth and creamy. Leave in blender.
6. Rough chop Onions, garlic, ginger
7. Place oil in a high wall stainless steel sauté pan and add the onions and salt and sauté for about 3–5 minutes. Just until the onions begin to become translucent.
8. Add the spices, garlic, and ginger and cook for about 20–30 seconds or until it becomes very fragrant.
9. Pour in your tomatoes and deglaze. Cook for 1–2 minutes.
10. Carefully remove everything from the pan and place in your blender with the cashew cream. Blend on high until smooth.
11. At this time, the chicken should be complete. Optionally, you can broil chicken until colored to add flavor
12. Pour back into the pan and add the chicken. Let reduce for about 5–10 minutes and add salt to taste.