Serves 1
Directions
- 1Marinate the chicken with coriander powder, chilli powder, cumin powder, garam masala, tumeric powder and yogurt.
- 2Air fry the marinated chicken.
- 3Blend tomatoes and cashew nuts to make a tomato puree.
- 4Chop onions, garlic, and ginger.
- 5Add a tablespoon of ghee to a pan.
- 6Fry the chopped onions until golden.
- 7Add coriander powder, chilli powder, cumin powder, and garam masala to the pan.
- 8Add the tomato puree to the pan.
- 9Add water and let the masala cook, stirring to prevent burning.
- 10Evaporate all the water until the oil sizzles, indicating the masala is properly cooked.
- 11Add a tablespoon of butter to the masala.
- 12Add water to level up the consistency of the curry.
- 13Add four tablespoons of double cream.
- 14Add the cooked chicken to the curry.
- 15Mix everything together.
- 16Add dried fenugreek if desired.
- 17Add honey to taste.
- 18Garnish with coriander.
Ingredients
- 300 g chicken breast or thighs
- 1 tsp coriander powder
- 1 tsp chilli powder
- 0.5 tsp cumin powder
- 0.5 tsp garam masala
- 1 tsp tumeric powder
- yogurt
- 1 tbls ghee
- 1 onions
- 3 tomatoes
- 1 handful cashew nuts
- 1 tsp coriander powder
- 1 tsp chilli powder
- 0.5 tsp cumin powder
- 0.5 tsp garam masala
- 1 tbls butter
- 0.25 tsp dried fenugreek
- 4 tbls heavy / double cream
- honey
- salt
- coriander
Equipment
bowlair fryerblenderpanspatula
Tips
- Use enough butter for the taste, but not enough to cause a heart attack.
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