In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, GARAM MASALA or SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice. Mix to combine. Cover and marinate in the refrigerator for a few hours or overnight.
Heat the oil over medium-high heat in a large, heavy pan. Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes. Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste. Reduce heat to low and cook until the chicken is tender, 5-7 minutes. Stir until the sauce thickens. Add the butter and salt and mix well. Garnish with fresh cilantro if desired and serve with Cumin Rice.
Prep. time: 15 minutes plus marinating time
Cooking time: 15 minutes
Servings4; Serving Size 3/4 cup (284g); Calories 360; Calories from fat 180; Total fat 20g; Cholesterol 125mg; Sodium 270mg; Carbohydrate 10g; Dietary Fiber 3g; Sugars 4g; Protein 36g.