You Will Need:
2 small - medium sized chicken breasts cut into 1/2 - 1" pieces
2 Tbsp natural Greek yogurt
1 tsp lemon juice
2 Tbsp of avocado, coconut or olive oil
1 Tbsp butter
3 garlic cloves, minced
1 can (398ml) unsweetened coconut milk (1 cup for the sauce, 1/4 cup for reserve)
75 ml (half of the 156ml can) tomato paste
1/2 tsp black pepper
1/4 - 1/2 tsp (salt to taste)
1/4 cup chopped cilantro
1/4 cup chopped cashews
Mix chicken pieces, yogurt, lemon and "Dreams of Goa" Masala in a bowl. Massage the mixture until chicken is well coated. Set aside the marinade while you prepare the sauce.
In a large frying pan, add 2 Tbsp of your oil and place over medium-high heat. Once the pan feels hot, add marinated chicken. Using tongs, slightly brown all sides of the chicken pieces. Remove chicken into a small bowl.
Reduce heat to medium-low and melt the butter in the same frying pan. Add your garlic and stir for approx. 1-2 minutes.
Add 2 tsp "Dreams of Goa" Masala Fusion Blend plus 1/2 can tomato paste and cook for another minute. Add 1 cup coconut milk and bring to a boil. Season with salt & pepper to taste (approx. 1/2 teaspoon of each). Add your browned chicken, along with any juices in the bowl. Bring to a simmer and cook for 10 minutes. The sauce will start to thicken so add a little more coconut milk to keep a sauce consistency.
While your butter chicken is simmering make your rice. As you are making your rice, add a little more coconut milk to your sauce, if needed. (Freeze the leftover coconut milk not used, or refrigerate).
Place rice on your favourite plates (or wide bowls) and top with your home-made butter chicken. Top with chopped cilantro and cashews.
Serve & Enjoy!