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