Description
A rich and creamy dish featuring tender chicken marinated in aromatic spices; a delightful blend that transports you to the heart of India.
Ingredients
- 700 grams boneless chicken
- 1 tsp turmeric powder
- 2 tsp ginger-garlic paste
- 3 tbsp yogurt
- 1 tsp salt
- ½ tsp red chili powder
- 1 tbsp cloves
- 1 tbsp fennel seeds
- 1-inch cinnamon stick
- 4-5 whole cardamom pods
- 2 whole star anise
- 3-4 whole bay leaves
- 2 chopped onions
- 1 tbsp ghee
- â…“ cup tomato puree
- ¾ cup cashews
- ¼ cup cream
Instructions
- Lightly toast and grind the cloves, fennel seeds, cinnamon stick, cardamom pods, star anise, and bay leaves to create garam masala.
- Combine turmeric, ginger-garlic paste, yogurt, and salt in a bowl. Add chicken and marinate for at least 30 minutes.
- Soak cashews in warm water for 15-20 minutes, then blend with a little water to make cashew paste.
- Heat ghee in a large pot over medium heat. Sauté onions until golden brown.
- Add marinated chicken, cooking until browned on all sides.
- Pour in the tomato puree and simmer for a few minutes.
- Add garam masala and red chili powder, stirring to combine.
- Stir in cashew paste and cream, simmering on low heat for at least 20 minutes until the chicken is cooked through and the sauce thickens.
- Serve hot, garnished with additional cream or cashew pieces. Enjoy with naan or rice.
Notes
Adjust spice levels to your preference. Experimenting with nut flavors or adding vegetables can give the dish a unique twist.
