1 lb. Chicken breast, boneless and skinless cut into 1-inch cubes
2-inch-square piece of fresh ginger, minced
6 garlic cloves, minced
3 tablespoons Oil
1/2 teaspoon Turmeric powder
1 teaspoon Chili powder
1/2 cup plain fat free Yogurt
In a food processor puree ginger, garlic and 2 tablespoons oil into a paste. Remove 2 tablespoons of the paste and set it aside for the gravy. Add turmeric powder, chili powder, yogurt and salt and mix well. Scoop out into a bowl. Add chicken pieces and stir to coat well. Allow chicken to marinate for about an hour.
After the chicken is marinated, Pre-heat the oven to 300 F and bake for about 15 - 20 min or until just cooked through.
For the Gravy:
2 Onions, medium dice
2 tablespoons ginger/garlic paste from above
2 teaspoons Coriander powder
2 teaspoons Garam masala
1/2 cup Tomato puree
3 medium potatoes cut into 1-inch cubes (boil until cooked and fork tender)
4 Italian plum tomatoes quartered length wise.
10 fresh basil leaves
1/8 cup Cilantro, chopped
1/4 cup toasted cashews halves
Heat oil in a pan and fry onions till they turn golden brown. Add ginger/garlic paste and fry till the oil separates. Add coriander powder & garam masala, then add the tomato puree. Add salt to taste and then add little warm water and let the gravy to come to boil.
Add the cooked potatoes and plum tomatoes, allow to simmer for 5 minutes. Add chicken pieces and basil leaves and allow the gravy come to a boil.
Serve over Basmati rice. Garnish with cilantro and cashews.