Directions
- 1Marinate the chicken with yogurt, turmeric powder, Kashmiri chili powder, garam masala, salt, grated ginger, and garlic.
- 2Mix well and refrigerate for at least two hours, or preferably overnight.
- 3Preheat the oven to 200°C/400°F.
- 4Lightly oil a roasting dish and spread the marinated chicken evenly.
- 5Bake for 20-25 minutes until golden brown.
- 6Meanwhile, prepare the sauce: heat vegetable oil in a pan.
- 7Add cumin seeds, bay leaves, black cardamom, green cardamoms, cloves, and cinnamon.
- 8Add chopped onions and green chilies and cook until golden brown on medium to low heat.
- 9Add chopped tomatoes, cover, and cook for 10-15 minutes.
- 10Add coriander powder, Kashmiri chili powder, garam masala, and turmeric powder to the sauce and mix well.
- 11Add the baked chicken to the sauce.
- 12Blend the soaked cashew nuts with milk into a puree and add it to the sauce.
- 13Add chopped onions and green pepper to the curry for extra crunch and flavour.
- 14Stir in 50ml of double cream.
- 15Serve hot with onion salad, yogurt, chapati, and steamed rice.
Ingredients
- 150 grams natural yogurt
- 0.5 teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 4 cloves garlic
- 1 small piece ginger
- 1 tablespoon mustard oil
- 800 grams boneless chicken breast
- 50 grams cashew nuts
- 50 ml milk
- 1 tablespoon vegetable oil
- 2 medium-sized onions
- 2 green chilies
- 5 tomatoes
- 1 bunch coriander stalks
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 black cardamom
- 2 green cardamoms
- 2 cloves
- 1 cinnamon
- 1 teaspoon coriander powder
- 4 tablespoons tomato puree
- 50 ml double cream
- 1 small onions
- 1 green pepper
Equipment
knifegraterroasting dishwooden spoonfood processor
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