Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce

Ingredients	Quantity
Chicken breasts halves without skin – boneless	6 pounds
2” piece fresh ginger – quartered	1 piece
Garlic cloves – peeled	3 medium
Small onion – quartered	1 medium
Cilantro	1 cup
Plain yoghurt	1 cup
Jalapenos	4 or to taste
Vegetable oil	3 tbsp
Almonds  - ground	20
Cashews – ground	20
Cloves – ground	½ tsp
Cardamom pods – pounded lightly	5 whole
Salt and pepper	to taste
Cilantro and tomato wedges	for garnish

Cut each chicken breast half in 2 pieces. Process ginger, garlic, onion, tomato, cilantro and yogurt in a food processor until smooth. Set aside. If using fresh jalapeno peppers, puncture the skin a few times. Heat oil in a large pan over medium heat and saute whole peppers for 1- 2 minutes. Add almonds, cashews, cloves, cinnamon, cardamom, salt and pepper. Saute 1-2 minutes, stirring. Do not let spices burn. Immediately stir in onion-tomato puree, followed by chicken pieces. Cover and bring to a boil over high heat. Reduce heat to medium-high and cook until chicken is tender and sauce is thick, about 20-30 minutes, stirring occasionally. If sauce is not thick enough, uncover pan and cook for a few minutes longer. Chicken can be kept, covered, 2 days in refrigerator. Add a few tablespoons more yogurt when reheating. Garnish with cilantro and tomato wedges and serve.