"Epicurized" Indian Inspired Butter Chicken

The night before:
5 large Chicken breasts, whole or cut in half lengthwise (or use 15 or so boneless skinless chicken thighs)
1/2 cup fat free yogurt
1 Tblsp VE Tandoori Spice
Pour it all in a large zip-loc bag and marinate overnight.

Next day:
Grill on BBQ until done (best option) or bake chicken at 350 deg for 15-25 minutes or until no longer pink in centre. Set aside to cool.

In a large pot:
1 Tblsp olive oil
1 celery stalk finely chopped
1/2 medium sized red onion, finely chopped
1-2 Tblsp fresh ginger, finely chopped
2-3 cloves of garlic, finely chopped

Heat pot, add oil, and vegetables. Saute over medium heat until transparent.

Add:
2 tsp VE Harissa
2 tsp VE Madras Curry
2 tsp VE Tandoori

Saute for a few more minutes until vegetables are well coated and beginning to brown slightly.

Add:
1 28 ounce/796 ml of diced tomatoes
2 Tblsp cashew butter
1 Tblsp VE Chicken Bouillon
1 cup water
1.5 Tblsp brown sugar

Simmer for 10 minutes over medium high heat

Chop the cooled chicken into bite sized pieces and add to the sauce mixture.

Add:

1/3 cup fat free yogurt

Lower heat to a slow simmer and simmer for another 10 minutes and serve over rice.