Taj Mahal Chicken

An Indian-inspired chicken dish with savory spices in a yogurt sauce with toasted almonds.


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.