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1
Cut chicken into small bite-sized pieces, place in large baking tray, add Tandoori Mix, mix thoroughly, cover with foil and refrigerate overnight.
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2
This is essentially Tandoori chicken.
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3
Once the Tandoori chicken has marinated overnight, place the baking tray (foil on) in a preheated to 350F convection oven.
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4
Baking the chicken can take anywhere between 20 - 35 minutes depending on what kind of convection oven you have.
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5
Place a large cooking pot on a stove set to medium-high heat.
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6
Pour in canola oil, and add in onions, ginger, and garlic once the oil is hot.
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7
Cover pot with lid, stirring occasionally until the onions turn translucent.
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8
Add in coriander, cumin, turmeric, garam masala, cardamom, cinnamon, curry leaves, sugar, tomatoes, and a few pinches of salt and mix thoroughly.
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9
The tomatoes should prevent the mixture from becoming too dry, but if it does get too dry, add in some water.
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10
Stir the mixture for a few minutes, and then pour it out of the cooking pot into a blender and blend until it turns into a creamy paste.
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11
Pour the paste back into the cooking pot, keeping the pot on low heat.
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12
Use a spoon or spatula to scoop out as much of the sauce as possible from the blender.
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13
There's no need to wash the blender for now.
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14
Add the bay leaves to the cooking pot
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15
Take the Tandoori chicken from step 2, and pour it, including all the juices, into the cooking pot, and mix thoroughly
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16
Put cashew nuts into the (creamy) blender, and add 1/2 a cup of water, and a few pinches of salt.
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17
Blend until all the cashews are ground up and the mixture turns milky.
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18
Gently pour the cashew mix into the saucepan, and stir.
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19
Add in fenugreek leaves, and stir some more.
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20
Let it stand for a few hours before serving.
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21
Or better it, refrigerate overnight, and serve the next day.
