1Season chicken fillets with turmeric, paprika, garam masala spices, salt, pepper, a good fillet of yellow lemon, and Greek yogurt. Massage the chicken.
2Season chicken fillets with turmeric, paprika, garam masala spices, salt, pepper, a good fillet of yellow lemon, and Greek yogurt. Massage the chicken.
3Season chicken fillets with turmeric, paprika, garam masala spices, salt, pepper, a good fillet of yellow lemon, and Greek yogurt. Massage the chicken.
4Cook the chicken for 2 to 3 minutes in a hot pan until golden brown.
5Cook the chicken for 2 to 3 minutes in a hot pan until golden brown.
6Cook the chicken for 2 to 3 minutes in a hot pan until golden brown.
7Remove the chicken from the pan and start making the sauce.
8Remove the chicken from the pan and start making the sauce.
9Remove the chicken from the pan and start making the sauce.
10For the sauce, add red onion, garlic, 1 cinnamon stick, and 2 bay leaves.
11For the sauce, add red onion, garlic, 1 cinnamon stick, and 2 bay leaves.
12For the sauce, add red onion, garlic, 1 cinnamon stick, and 2 bay leaves.
13Add cashew nuts and tomato paste to the sauce.
14Add cashew nuts and tomato paste to the sauce.
15Add cashew nuts and tomato paste to the sauce.
16Add 1 glass of water and let it cook for about 15 minutes.
17Add 1 glass of water and let it cook for about 15 minutes.
18Add 1 glass of water and let it cook for about 15 minutes.
19After 15 minutes, add the and mix the sauce.
20After 15 minutes, add the and mix the sauce.
21After 15 minutes, add the and mix the sauce.
22To add character to the sauce, add the same mixture of spices with butter and liquid cream.
23To add character to the sauce, add the same mixture of spices with butter and liquid cream.
24To add character to the sauce, add the same mixture of spices with butter and liquid cream.
25Mix everything together and add the chicken pieces cooked beforehand.
26Mix everything together and add the chicken pieces cooked beforehand.
27Mix everything together and add the chicken pieces cooked beforehand.
28Let the chicken finish cooking gently in the sauce to soak up all the flavors.
29Let the chicken finish cooking gently in the sauce to soak up all the flavors.
30Let the chicken finish cooking gently in the sauce to soak up all the flavors.
31For finishing, add a stroke of liquid cream with freshly sizzled coriander.
32For finishing, add a stroke of liquid cream with freshly sizzled coriander.
33For finishing, add a stroke of liquid cream with freshly sizzled coriander.
Ingredients
2 chicken fillets
2 chicken fillets
2 chicken fillets
3 chicken thighs
3 chicken thighs
3 chicken thighs
120 g Greek yogurt
120 g Greek yogurt
120 g Greek yogurt
1 c. à soupe garam masala
1 c. à soupe garam masala
1 c. à soupe garam masala
1 c. à soupe paprika
1 c. à soupe paprika
1 c. à soupe paprika
1 c. à soupe turmeric
1 c. à soupe turmeric
1 c. à soupe turmeric
2 c. à soupe olive oil
2 c. à soupe olive oil
2 c. à soupe olive oil
0.5 yellow lemon juice
0.5 yellow lemon juice
0.5 yellow lemon juice
Salt
Salt
Salt
Pepper
Pepper
Pepper
2 red onions
2 red onions
2 red onions
4 garlic cloves
4 garlic cloves
4 garlic cloves
1 cinnamon stick
1 cinnamon stick
1 cinnamon stick
2 bay leaves
2 bay leaves
2 bay leaves
100 g cashew nuts
100 g cashew nuts
100 g cashew nuts
300 g crushed tomatoes
300 g crushed tomatoes
300 g crushed tomatoes
1 c. à soupe garam masala
1 c. à soupe garam masala
1 c. à soupe garam masala
1 pincée chili
1 pincée chili
1 pincée chili
12 cl water
12 cl water
12 cl water
6 cl liquid cream
6 cl liquid cream
6 cl liquid cream
120 g butter
120 g butter
120 g butter
fresh coriander
fresh coriander
fresh coriander
Equipment
pan
Tips
Acidity will break the chicken's fibers and make it very tender.