•    1/4 cup cashews
•    1/4 cup pistachios
•    1/4 cup almonds
•    2-3 dried hot chilies, seeded
•    1 Tbsp. fresh ginger, grated
•    1 cup cold water
•    1 tsp. ground cinnamon
•    3 whole cloves
•    1/4 tsp. cardamom seeds
•    2 garlic cloves
•    2 Tbsp. poppy seeds
•    1 Tbsp. ground coriander
•    1 Tbsp. ground cumin
•    1/2 cup light cream
•    1/4 cup butter
•    1 white onion, chopped
•    6 boneless chicken breasts, cut into 2-inch cubes
•    2 Tbsp. cilantro, chopped
•    1 Tbsp. lemon juice

1. Combine cashews, pistachios, almonds, hot chilies, ginger and cold water in a blender and blend until smooth.
2. Add cinnamon, cloves, poppy seeds, coriander, cumin and light cream and blend again until sauce is smooth, set sauce mixture aside.
3. Melt butter in a large saucepan and brown onions, add chicken cubes and brown.
4. Stir in sauce from above and cook for 20 minutes over low-medium heat.
5. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice.

We like either Basmati or Jasmine rice. Serve with condiments such as Mango Chutney and Hot Pepper Relish.