6 boneless, skinless chicken thighs
5-6 medium sized tomatoes
2 small to medium sized onions
1/2 cup cashews (unsalted)
1 cup heavy whipping cream
2 tablespoons fresh cilantro leaves
3/4 cup of salted butter (1 and a half sticks)
2 tablespoons Garam Masala
1 + 1/2 tablespoons chili powder
2 teaspoons salt
1 tablespoon turmeric
2 garlic cloves
1 tablespoon olive oil
2 cups water
In a large mixing bowl, combine 1 tablespoon olive oil, 1 teaspoon salt, 1/2 tablespoon turmeric, 1 tablespoon chili powder, 1 tablespoon Garam Masala, 1 tablespoon cilantro leaves and 1 finely chopped garlic clove. This will serve as your marinade for the chicken. Chop up chicken thighs into bite-sized pieces and toss in the marinade. Let sit, covered, in fridge for at least 30 minutes.
Roughly chop your onions and the other clove of garlic. Dice tomatoes into rough chunks. These veggies don’t need to be too small, as we will be blending this all later.
Melt 1/2 cup of butter (1 stick) in saucepan on medium heat. Once melted, add onions and let cook until softened. This may take 5-7 minutes. Next, add tomatoes, along with all of their juices, as well as the cashews.
Next, add 1 teaspoon of salt, 1/2 tablespoon chili powder, 1/2 tablespoon turmeric, 1 tablespoon Garam Masala, 1 garlic clove, and 1 tablespoon cilantro leaves to your veggie mixture (sauce). Add in 2 cups of water, mix everything thoroughly, and let simmer on medium low, covered, for 20-25 minutes. Mixture should reduce by 1/3 to 1/2 before you move to the next step.
While the sauce is simmering, cook chicken in frying pan or wok, along with 2 tablespoons of butter (1/4 stick), on medium heat until all sides are browned (chicken does not need to be cooked through completely at this point). Once completed, set chicken and all juices aside for later (make sure you scrape the bottom of the pan and get all that good stuff)!
Once sauce has reduced, turn off heat and let cool for at least 10 minutes. Add sauce to blender and blend until completely smooth. Sift through a fine strainer to get rid of any tomato seeds or skin.
Once sauce is sifted and smooth, return it to the large saucepan and bring back up to a light simmer. Add the rest of your butter (should be 2 more tablespoons or 1/4 of a stick) to the sauce and let melt.
Once butter is melted into the sauce, add your 1 cup of heavy cream and stir. Taste for seasoning – add more salt or other seasonings to taste.
Add your chicken along with all of the resting juices and stir into the sauce. Let simmer on a medium low heat, covered, for 15-30 minutes or until chicken is cooked through and super tender. Stir occasionally.
Serve in a bowl with some heavy cream drizzled over and a pinch of fresh cilantro sprinkled on top. Enjoy!