Chicken Kurma

2 lbs. Chicken (boneless or not)

1 c. plain yogurt

½ tsp. Salt

remove skin from chicken. Cube or make slits in chicken and marinate overnight in yogurt and salt

2 Tbsp. Butter

1 large white onion, diced

1 ½ tsp. gr. cumin

1 ½ tsp. gr. Coriander

¾ tsp. cayenne pepper (or to taste)

8 oz. Can diced tomatoes, drained

½ c. heavy cream

1 c. chopped cashews

1 tsp. gr. cardamom

Melt butter in saucepan on med-high. Add onions and cook until golden, not brown. Add cumin, coriander, cayenne, and tomatoes, stirring well. Add the chicken and the marinade. Reduce heat to medium and cook covered for 15 minutes. Add cream, cashews, and cardamom, stirring well. Cover and cook 30- 40 minutes longer. Serve hot over Jasmine or Basmati rice.

*Sometimes I add Garam Marsala if I’m out of the other spices

**It’s even better reheated the next day Print Recipe