1/4 cup chopped fresh cilantro
1/4 teaspoon cayenne pepper
1/4 cup finely ground cashews
Heat 1 Tbsp oil in a large skillet over medium heat. Add chicken and season with 1/2 tsp garam masala and 1/4 tsp cayenne pepper. Cook until lightly browned, about 10 minutes.
Meanwhile, prepare the sauce by heating 1 Tbsp oil in a large saucepan on medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic, garam masala, chili powder, cumin and bay leaf. Cook, stirring for 1 minute. Add tomato puree and jalapeno and cook for 5 minutes, stirring frequently. Stir in cream, yogurt and cilantro. Reduce heat to low, and add the browned chicken. Simmer for 10 minutes, stirring frequently. Season with salt and pepper to taste. Just before serving, add the ground cashews and stir.
Serve over steamed basmati rice.
Does that not look awesome? We had this with pita and Roasted Red Pepper Hummus! More on that later!
I made some slight changes to the amounts of ingredients from Joelen's version of this recipe. There was a little too much garam masala for my taste so I halved it in my recipe. I also added a jalapeno pepper because I think it would've added a little kick and really put this dish over the top!