For a bit of a mix, here's an indian recipe we make often at my house....
1 tablespoon oil
1 shallot, finely chopped
1/4 white onion, finely chopped
2 teaspoons lemon juice
1 tablespoon ginger (shredded or paste)
1 tablespoon garlic (shredded or paste)
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon fenugreek leaves
1 bay leaf
1/4 cup plain yogurt (greek or other thick yogurts work best)
1 cup whole milk or cream
2 cups tomato puree (approximately 6 romas in the blender, cut off stems, process whole)
1/4 teaspoon cayenne pepper, or to taste
1 pound boneless, skinless chicken, diced into small pieces
1/2 cup ground cashews, unsalted
salt and pepper to taste
Chunky Chat (Chaat) Masala, to taste (optional)
1. Heat oil in a large saucepan over medium high heat.
Note: USE NON-STICK PANS, or carefully oil steel/copper. Onions, garlic and ginger have a lot of sugars and will stick/burn.
2. Saute shallot and onion until soft and translucent.
3. Stir in lemon juice, ginger and garlic pastes, 1 teaspoon garam masala, chili powder, cumin, bay leaf and fenugreek leaves. Cook, stirring, until heated through, approximately 2 minutes.
4. Add tomato sauce, and cook until bubbling, stirring frequently. Stir in milk/cream and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper.
5. While the base is coming together, heat oil in a skillet over medium heat.
Note: You can pre-season the chicken if it won't have much time to absorb in the sauce. To season, take salt, pepper, 1 tablespoon garam masala and garlic and coat chicken prior to cooking.
6. Cook chicken chunks until lightly browned, about 10 minutes. Reduce heat and stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
7. Add ground cashews to the sauce/chicken. Cook for 5 to 10 minutes, or until thickened. Sauce is done when the color has deepened and the flavors come together. (You can also put it into a crock pot on low at this point.)
8. Check seasoning and add salt, pepper, and Chat Masala to taste. (Warning, Chat Masala has a VERY distinct smell, so mix in and taste, rather than smell when adding. A half-teaspoon is usually plenty).
9. Serve with diced cilantro, onions (dressed with chat masala) and lemon wedges. Can be served over rice or quinoa or with flatbread (naan).