- 3 tablespoons olive oil
- 3 tablespoons butter
- 2 large onions, chopped
- 6 tablespoons plain yogurt
- 2 tablespoons mango chutney
- 4 cloves garlic, minced
- 2 teaspoons turmeric
- 1 teaspoon chili powder
- 2 teaspoons garam masala
- 2 teaspoons salt
- 4 boneless, skinless chicken breast halves, chopped
- 1/3 cup sliced almonds
Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
Heat oil and butter in a skillet over medium heat. Sauté onions until soft and well-browned.
Place onions, yogurt, chutney, garlic, turmeric, chili powder, garam masala and salt into bowl of a food processor.
Process into a smooth sauce with consistency of thick cream. Thin with water or yogurt if needed.
Place chicken in prepared dish and pour over onion sauce.
Bake for 30 minutes, or until chicken is cooked through.
Sprinkle with almonds and serve with basmati rice and lentil dal.