How to make it

  • Poke raw chicken thighs in several places with a fork. Place chicken in a large, heavy-duty, resealable plastic bag. Add Tandoori marinade to bag. Turn bag several times to coat chicken with marinade. Marinate chicken in refrigerator for at least 6 hours or overnight.
  • Preheat oven to 425ºF. Place chicken thighs in a single layer on a baking sheet lined with foil and bake for 20 to 25 minutes, or until cooked through.
  • When cool enough to handle, cut into bite-sized pieces..
  • While chicken is baking, make sauce. Melt butter in a large pot over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes.
  • Add gingerroot, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute.
  • Add drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.
  • Transfer half the sauce to a blender and purée until smooth.
  • Return puréed sauce to pot with remaining sauce. Mix well and return to heat.
  • Stir in sour cream, cilantro and cashew/almond butter.
  • Add cut-up Tandoori chicken and mix well. Cook just until chicken is hot.
  • Serve over hot basmati rice, if desired.

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  • kigster 5 years ago
    Awesome recipe, authentic and I love the addition of the nut butter. I have a similar recipe but I will definitely try yours too! :) Thanks!
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