Step 1

Cut the chicken breast into medium bite-sized cubes. In a large bowl, combine cubed chicken breast with all of the ingredients for the marinade. Let the chicken marinate for at least 1-2 hours, or overnight if time permits.

Step 2

In a large skillet or dutch oven, over medium heat add ~2 tbsp olive oil. Once the oil is hot, add chicken pieces and saute for 2-3 minutes on each side (no more than 6 minutes). Cook chicken in batches to avoid overcrowding the pan. Remove the chicken when it becomes golden on the outside and set aside. The chicken will finish cooking in the sauce.

Step 3

In the same pan, add 2 tbsp cooking oil. (You can wipe the remains of the chicken out first if you like.) Next, add onion and saute for 5 minutes. Then, add garlic and ginger and saute for an additional 2 minutes (making sure to stir continuously to prevent burning).

Step 4

Add tomato paste to the mixture and stir well. Add the remaining seasonings to the mixture and saute for about 30 seconds, until fragrant.

Step 5

Add the diced chicken and remaining marinade and mix well, saute for about 2-3 minutes. Reduce the heat to medium-low. Pour in the tomato puree and mix well. Add chopped jalapenos (optional). Cover and simmer for 15-20 minutes, stirring occasionally.

Step 6

While the chicken tikka masala is simmering, prepare the cashew cream. Bring 24 ounces of water to a boil. In a bowl, pour the water over 1 1/2 cup of cashews and allow the cashews to soak for 15 minutes.

Step 7

After 15 minutes, drain the cashews and add to a high-powered blender with 2 cups chicken broth and 2 garlic cloves. Blend until smooth, about 1-2 minutes.

Step 8

Add the cashew cream to the sauce and stir well. Over medium-high heat, allow the dish to cook for 5-10 minutes, until the sauce is thick and bubbling.

Step 9

Garnish with fresh cilantro and serve with basmati rice and naan. Enjoy!