Directions
- 1Cut chicken thighs into cubes.
- 2Add garlic paste, salt, garam masala, paprika, turmeric, chili powder, yogurt, and lemon juice to chicken; mix until color changes.
- 3Cut potatoes into small cubes.
- 4Season potatoes with salt, paprika, garam masala, garlic powder, and olive oil; mix well.
- 5Oven bake or air fry potatoes at 200C/400F for 20-23 minutes until golden and crispy.
- 6Place chicken on a sheet pan and oven bake or air fry at 200C/400F for 18-20 minutes until golden and juicy.
- 7In a pan, add light butter, sliced onions, and spice mix; cook for 5 minutes.
- 8Add garlic paste, cashew nuts, and canned tomatoes; cover and cook for 6-8 minutes.
- 9Add mixture to a blender and blend until completely smooth.
- 10Add the blended mixture back to the pan on low heat.
- 11Add yogurt, evaporated milk, and butter; mix until smooth and creamy.
- 12Add back the cooked chicken to the sauce.
- 13Serve and enjoy!
Ingredients
- 800 g Boneless Chicken Thighs
- 1 tablespoon Garlic Paste
- 1.5 teaspoon Salt
- 1.5 teaspoon Garam Masala
- 1.5 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 1 teaspoon Chili Powder
- 80 g Low Fat Yogurt
- 1 whole lemon Lemon Juice
- 800 g White Potatoes
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 1 teaspoon Garam Masala
- 1 teaspoon Garlic Powder
- 2 teaspoon Olive Oil
- 40 g Light Butter
- 150 g Sliced White Onion
- 0.5 teaspoon Salt
- 0.5 teaspoon Garam Masala
- 0.5 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 1 teaspoon Garlic Paste
- 60 g Cashew Nuts
- 600 g Canned Tomatoes
- 100 g Low Fat Yogurt
- 60 ml Light Evaporated Milk
- 15 g Light Butter
Equipment
ovenair fryersheet panblenderwok or pan
Tips
- Marinate chicken for at least 30 mins or overnight
- Air fry or oven bake potatoes at 200C/400F for 20-23 mins
- Air fry or oven bake chicken at 200C/400F for 18-20 mins
- Cook onions in butter for 5 mins before adding garlic, cashews, and tomatoes
- Cover and cook tomatoes on low heat for 6-8 mins
- Let sauce cool before blending
- Add back chicken to sauce
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