eve11 | More Indian Chicken curry recipes

Hybrid of this one and this one, with some substitutions etc:

4 boneless skinless chicken breast halves, cut into 2-inch chunks or so
1 tsp salt
1 tbsp chili powder
2 tbsp lemon juice

1 cup plain lowfat yogurt
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
1/2 teaspoon ground ginger
2 tablespoons lemon juice
2 tablespoons olive oil

1 tablespoon butter
1/2 tablespoon garam masala
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp ground coriander seed
1 tablespoon chili powder
1/4 tsp cayenne pepper
1.5 tbsp cashew butter*
1 tablespoon garlic paste
1/3 to 1/2 large onion, diced very small
1/4 c salsa verde (I used Herdez brand)
1 14 oz can diced tomatoes with jalapeno
1 tsp cilantro leaves
approx 1 cup water
1 10 oz package frozen spinach leaves
1/2 c plain yogurt

1 To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.

2 Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.

3 Preheat oven to 400 degrees F (200 degrees C).

4 Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.

5 To Make Sauce: Puree diced tomatoes in a food processor. Use a mortar/pestle to pound together cashew butter and spices. Melt butter in a medium saucepan over medium heat. Add onions, garlic paste, saute until translucent. Add spice/cashew paste and simmer for 3-4 minutes. Then stir in tomato puree, salsa verde, water, and spinach. Bring to a boil; reduce heat to low and simmer..

6 Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in the last 1/2 cup of yogurt. Serve over rice.

(*To make cashew butter: Use a food processor to grind cashews with some nut oil (Alton suggests walnut; I used peanut) and about 2 tbsp of honey, heated in the microwave so it pours. Process until it's the desired consistency you want)