This recipe is very flavorful, creamy and smells incredible. It is so so good you should definitely try this recipe. Serve it with garlic butter naan or rice for a perfect weeknight delightful meal
To Marinate The Chicken: 1.27 lb boneless, skinless chicken thighs/ chicken breast, cut into long slices
1 tsp garam masala powder
2 tsp red chili powder
½ tsp turmeric powder 1 tablespoon ginger garlic paste 1/4 cup plain yogurt 1 tsp salt to taste
2 tablespoon of oil
Curry Sauce:
1 tablespoon oil
3 cloves, garlic
1-inch piece, ginger
1 small onion, chopped
4 medium to tomatoes, chopped
1 tsp garam masala powder
1 tsp red chili powder
1 tsp kasuri methi (dried fenugreek)
1 tsp cumin powder
1 tsp coriander powder
¼ cup whole cashews
1 tsp salt
3 tablespoon butter
1 tablespoon ketchup
¼ cup heavy whipping cream
Direction:
For marinating the chicken:
In a large bowl add chicken cut into cubes to that add 1 tsp garam masala powder, 2 tsp red chili powder, ½ tsp turmeric powder,1 tablespoon ginger garlic paste, 1/4 cup plain yogurt, and 1 tsp salt and give it a mix. Marinade the chicken for at least 15 minutes or overnight in the refrigerator.
Heat 2 tablespoon of oil in a large heavy skillet over medium heat. Cook chicken for 5 minutes. Remove from heat and set aside.
For the curry sauce:
In a large pot on medium heat add 1 tablespoon of oil together with 3 cloves of garlic, and 1-inch piece of ginger, that is roughly chopped. Then add 1 small roughly chopped onion, and sauté for 2 minutes until it's soft and translucent.
Now add 4 medium chopped tomatoes then add 1 tsp each of garam masala powder, red chili powder, Kasuri methi (dried fenugreek), cumin powder, and coriander powder along with ¼ cup whole cashews, 1 tsp salt and give it a mix.
Reduce the flame, cover, and cook for 15 minutes. After 15 minutes switch off the flame and set it aside to cool down then transfer them to a blender and blend till smooth.
Transfer the puree back to the pot on medium heat with 3 tablespoon butter,1 tablespoon ketchup, ¼ cup of heavy whipping cream and give it a quick mix, add chicken and mix it once. And let this cook at a gentle simmer with the lid covered for 10-15 minutes.
Now you are ready to serve. Top it with dried fenugreek leaves also known as Kasuri methi and cream.
You can serve this with rice or with delicious homemade garlic naan.
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🌹Nehmath Shifa
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