Sort ingredients
dan78
QR Code
Listen
Pdf
In a bowl, add the yogurt, kashmiri chile powder, garam masala, turmeric, garlic, ginger, fenugreek leaves, olive oil, lemon and salt. Mix well then add the chicken and mix again.
Add the chicken mixture to a wire rack lined sheet tray, spread it into one layer. Broil for about 10 minutes until lightly charred.
In a large pan over medium high heat, add the ghee then toast the cardamom pods, cloves and cinnamon stick for 2 minutes. Remove them.
Add the chili, garlic and ginger. Cook for 1-2 minutes until fragrant.
Add the tomatoes and cashews, simmer for 10 minutes then blend until smooth.
Add the blended sauce back to the pan and add cream, kashmiri chili powder, garam masala, fenugreek and salt to taste.
Add the chicken into the sauce and reheat it for 2-3 minutes.
Serve with garlic naan and garnish with cilantro.