Cooking Method

• Mix all ingredients of marinade and marinate chicken in it for 2 hours or overnight if you can.
• Soak the cashew nuts in hot water for 20 minutes, drain and grind to fine paste in blender, add little water if needed.
• Heat oil in a pan and add marinated chicken to it and cook over medium heat for 10 – 15 minutes till the chicken is tender and cooked.
• For Gravy, heat butter or oil in a pan add bay leaf, add grated ginger and garlic. Cook for 1 minute or it turns light brown.
• Add blended tomatoes and dried fenugreek leaves, cook until tomatoes turn dry and oil separates
• Add cashew paste, stir for few seconds, add milk to get the desired thickness of gravy.
• Add cooked chicken and leave it on low heat for 10 minutes.
• Add 100ml of cream, rest of species, salt and chillies to taste, stir continuously
• Remove from heat and garnish it with 1 tsp cream
  

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500 gm
50 gm
1 tbsp
1 tbsp
2 tsp
½ tsp
1 tsp
½ tsp
½ tsp
½ tsp
•

Boneless chicken (diced)
Greek natural yogurt smooth
Plain flour
Cooking oil
Finely grated ginger
Finely grated garlic
Garam masala
Tandoori masala (optional)
Cumin powder
Coriander powder
Salt and Chillies to taste

500 gm
4 tsp
2 tsp
½ tsp
½ tsp
4 tsp
150 ml
100 ml
1
•

Tin/fresh Tomatoes Blended
Butter or Oil
Finely grated ginger
Finely grated garlic
Dried fenugreek leaves
Cashew nuts
Milk
Single cream
Bay leaf
Salt and Chillies to taste