20-MINUTE MEALS EPISODE #7: Cashew Butter Chicken

Combine yogurt, 1 tbs minced garlic, 1 tsp ginger powder, 2 tsp garam masala, and salt. Add chicken chunks and mix well.

Add chicken to a hot skillet over medium heat and sear until lightly browned. About 2-3 minutes each side.

Remove chicken from pan and set aside on a plate.

Add ghee, shallots, garlic, 1 tsp ginger powder, 1 tbs garam masala, cumin and cinnamon. Stir to combine and cook until shallots and garlic are fragrant. Add tomato paste, mix well and cook until paste turns dark red.

Reduce heat to low, add 1/4 cup water, coconut milk and cashew butter. Stir to combine and bring sauce to a simmer. About 5 minutes.

Add in chicken and cook for an additional 5-7 minutes or until chicken is cooked through.

Remove from heat and garnish with chopped cashews & fresh cilantro.

Serve over rice with tortillas/ naan.