4 boneless, skinless chicken breast halves, cut into 1" pieces
4 - 6 cloves finely chopped garlic
1 teaspoon cayenne pepper
2 teaspoons garam masala
1 teaspoon salt
1 cup plain (not low-fat) yogurt
1 cup almond slices, lightly browned in a little butter and salted
In a large skillet over medium heat, lightly brown chicken pieces in a little vegetable oil heated with 2 tablespoons butter. Stir in garlic. Add cayenne, garam masala and salt and stir to coat chicken. Fold in yogurt, lower heat and simmer 10 - 15 minutes, uncovered. Transfer to a serving platter and top with toasted almonds. Serves 4.