Ingredients:

• Raw Cashew nuts – 1 cup
• Garam Masala – 2 tsp
• Ground Coriander – 2 tsp
• Chilli Powder – 3/4 tsp
• Salt – 1 tsp
• Garlic, chopped – 6 Cloves
• Fresh Ginger – 1 tbsp
• White Vinegar – 2 tbsp
• Tomato paste – 1/3 cup (80 g)
• Yogurt – 1 cup
• Chicken thighs or thigh fillets, halved – 1 kg
• Butter – 80 g
• Brown Onion – 200 g, chopped finely
• Cinnamon stick – 2 inch piece
• Green Cardamom pods, crushed – 4
• Degi mirch – 1 tsp
• Tomato puree – 400 g can
• Chicken stock – 3/4 cup
• Cream – 1 cup

Method:

1. Brown lightly the cashew nuts, garam masala, coriander and chilli powder in a heated small frying pan
2. Blend or process nut mixture with salt, garlic, ginger, vinegar, tomato paste and yogurt until just smooth
3. Combine nut mixture and chicken, cover and refrigerate overnight
4. Cook onion, cinnamon and cardamoms in butter in a large saucepan, stirring until browned
5. Add chicken mixture and cook for 10 minutes
6. Add degi mirch, tomato puree and chicken stock and bring to boil
7. Simmer uncovered, stirring occasionally, till chicken is cooked fully and butter floats on top
8. Remove and discard cinnamon and cardamom
9. Add cream just before serving and simmer for 5 minutes
10. Serve immediately with papad and tomato and onion salad

Recipe courtesy of Preeti