Serves 1
Directions
- 1Season chicken fillets with turmeric, paprika, garam masala spices, salt, pepper, a good fillet of yellow lemon, and Greek yogurt. Massage the chicken.
- 2Cook the chicken for 2 to 3 minutes in a hot pan until golden brown.
- 3Remove the chicken from the pan and start making the sauce.
- 4For the sauce, add red onion, garlic, 1 cinnamon stick, and 2 bay leaves.
- 5Add cashew nuts and tomato paste to the sauce.
- 6Add 1 glass of water and let it cook for about 15 minutes.
- 7After 15 minutes, add the and mix the sauce.
- 8To add character to the sauce, add the same mixture of spices with butter and liquid cream.
- 9Mix everything together and add the chicken pieces cooked beforehand.
- 10Let the chicken finish cooking gently in the sauce to soak up all the flavors.
- 11For finishing, add a stroke of liquid cream with freshly sizzled coriander.
Ingredients
- 2 chicken fillets
- 3 chicken thighs
- 120 g Greek yogurt
- 1 c. à soupe garam masala
- 1 c. à soupe paprika
- 1 c. à soupe turmeric
- 2 c. à soupe olive oil
- 0.5 yellow lemon juice
- Salt
- Pepper
- 2 red onions
- 4 garlic cloves
- 1 cinnamon stick
- 2 bay leaves
- 100 g cashew nuts
- 300 g crushed tomatoes
- 1 c. à soupe garam masala
- 1 pincée chili
- 12 cl water
- 6 cl liquid cream
- 120 g butter
- fresh coriander
Equipment
pan
Tips
- Acidity will break the chicken's fibers and make it very tender.
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