Ingredients
Equipment
Method
- In a medium bowl, combine the chicken pieces, yogurt, half of the minced ginger and garlic, half the turmeric, and salt. Mix well to coat every piece. Let it marinate for at least 30 minutes.
- In a large skillet, melt the ghee over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the remaining minced ginger and garlic and cook for another minute.
- Add the ground cumin, coriander, remaining turmeric, and cayenne pepper. Stir constantly for 30 seconds until fragrant.
- Add the marinated chicken to the skillet. Cook for 5-6 minutes, turning occasionally, until lightly browned.
- Pour in the tomato puree. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes until the chicken is cooked through.
- Stir in the cashew paste and heavy cream. Simmer gently for 2-3 minutes to thicken. Do not boil. Season with salt to taste.
- Garnish with fresh cilantro and serve hot with basmati rice or naan.
Nutrition
Notes
For an even deeper flavor, marinate the chicken for up to 4 hours in the refrigerator.
Ensure the cream is at room temperature before adding it to the sauce to prevent it from curdling.
For a dairy-free version, use coconut cream instead of heavy cream and a plant-based yogurt for the marinade.
Ensure the cream is at room temperature before adding it to the sauce to prevent it from curdling.
For a dairy-free version, use coconut cream instead of heavy cream and a plant-based yogurt for the marinade.