Serves 1
Directions
- 1Saute the veggies and cashews in the butter until nicely toasted, then add the tomato paste, ginger garlic paste, and yogurt, and stir for a couple of minutes.
- 2Add the chicken with the seasoning, stir well, then add 2 cups of water and boil on high.
- 3Remove the chicken from the pot, blend the remaining ingredients into a smooth sauce, return the chicken to the pot, and simmer.
- 4Remove the chicken and 3/4 of the sauce from the pot.
- 5Add the rice with 1 1/2 cups of water (a fingertip above the rice) and boil on medium heat until the rice is blooming.
- 6Drop the heat to the lowest possible setting, cover, and cook.
- 7Switch off the heat and keep the pot covered.
- 8Fluff up the rice, place on a serving plate, top with the chicken and sauce, and garnish with cream and coriander.
Ingredients
- 2 knobs butter
- 2 onion
- 2 tomato
- 4 chili
- 1 stem curry leaves
- 1/2 cup cashew
- 1 tbsp tomato paste
- 1 tbsp ginger garlic paste
- 180 g yogurt
- 1 kg chicken pieces, skinless
- salt (optional)
- pepper (optional)
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garam masala
- 1/4 tsp food coloring (optional)
- 2 cup canarybasmati rice
- 1 cup cream
- coriander (optional)
Equipment
potblender
Tips
- Remove most of the sauce before adding the rice to ensure the rice comes out fluffy.
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