14-oz can diced tomatoes, blended
2 tsp. candied ginger or minced ginger
1 tsp. turmeric
1/8 tsp. cayenne pepper
1 tsp. paprika
3/4 tsp. salt
1 tsp. garam masala
1 tsp. ground cumin
8-10 chicken tenders (can be frozen)
To finish:
1 cube real butter
1/2 cup heavy cream
2 Tbl. diced cilantro
Golden Raisins (optional)
Cashews (optional)
In large fry pan:
Whisk together over med-high heat: blended tomatoes and all spices. Once it is whisked, add raw chicken pieces. Cover and cook for a minute until chicken is half-way cooked. Remove lid. Lift out chicken pieces onto cutting board and chop into roughly bite-sized chunks as desired while sauce continues to simmer. Once sauce is thickened and bubbly, turn off heat. Add butter, cream and cilantro, slowly stirring until all are incorporated. Add partially-cooked chicken chunks back to pan and allow them to sit in hot sauce. They will finish cooking. Serve over basmati rice.
