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Make this for: Dinner
This Recipe Makes: 6 Serving(s)
Step 1 In a medium bowl, add yogurt, paprika and chili powder for marinade and mix.
Step 2 Add chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate
for 30 minutes.
Step 3 Place chicken on a baking sheet with all the marinade. Bake for 10 minutes
at 350 degrees.
Step 4 In a large ovenproof pot, heat oil over Medium heat, add garlic and ginger
and fry for about 1 minute or until golden brown.
Step 5 Add tomato paste to pan and cook for 2 minutes.
Step 6 Add the tomatoes, water and cashews and bring to a boil.
Step 7 Add yogurt and simmer uncovered for 10 minutes until sauce reduces by about 25%.
Step 8 In blender or food processor, add sauce and puree until smooth. Place back in pan
Step 9 In a small saute pan, add fenugreek and toast; about 1 minute. Take off
heat and crush leaves with fingers into powder.
Step 10 Add baked chicken to the sauce, with toasted fenugreek, garam masala and salt.
Step 11 Bring to a boil, turn down heat to Low, simmer uncovered and reduce until
sauce is slightly thick.
Step 12 Add cream, mix and take off heat immediately.
Step 13 TIP 1) This is a recipe from North India where butter (ghee), nuts and cream are used in many traditional dishes. In order to reduce the total and saturated fat significantly from the
original recipe, yogurt was used to replace most of the cream and the ghee has been
eliminated. The amount of nuts was also reduced significantly.
Step 14 TIP 2) If cream is necessary for a traditional dish, use lower fat cream like half and half (10%)
rather than whipping cream (35%). Add it at the end of the recipe to avoid curdling.
Step 15 TIP 3) Use no salt added canned tomatoes so you can control the amount of salt in your
dishes. Left over tomatoes from the can be refrigerated and used another day. They last
up to 3 days in a sealed container and are a great addition to any curry
Step 16 TIP 4) Pre-made curry powders and mixes can be found in South Asian ethnic stores.
They may reduce the number of spices added to a recipe but can have a lot of added
salt. It is best to cook curries from homemade spices or spice blends instead of using
store bought curry mixes or powders.