-
1
Cut the chicken into bite-sized pieces and rinse with water.
-
2
Drain well, and massage well with an appropriate amount of salt and pepper.
-
3
Mince the ginger and garlic.
-
4
Crush the cashew nuts into fine powder.
-
5
Using a food processor is convenient.
-
6
If you don't have one, you can put them in a plastic bag and crush well with a hammer.
-
7
Once crushed, gradually mix in 1 to 2 teaspoons of water (not listed in ingredients) to create a paste.
-
8
Heat the frying pan and cook the chicken from Step 1.
-
9
Set aside once cooked.
-
10
In the same frying pan, add 1 teaspoon of vegetable oil and heat over medium heat.
-
11
Add the spices and mix well with oil.
-
12
Add the ginger and garlic.
-
13
Be careful not to let the spices burn!
-
14
Add canned tomatoes, or minced tomatoes.
-
15
Mix well with the spices.
-
16
Stir well for about 5 minutes.
-
17
Add 100 ml of water (not listed) and bring to a boil.
-
18
Cover and simmer for 20 minutes over low heat.
-
19
Stir occasionally to prevent the bottom from burning.
-
20
Remove the lid during the last 5 minutes and continue simmering.
-
21
Add the cashew nuts paste (from Step 3), sugar, salt, and garam masala (optional) marked with .
-
22
Stir for about 3 minutes over low heat.
-
23
Add the butter and let it melt in the pan while stirring.
-
24
This step is optional since the curry will still be delicious with the flavor from cashew nuts.
-
25
Once the butter is melted and well incorporated, add the chicken and mix.
-
26
Add the heavy cream and mix until well incorporated.
-
27
It's done after about 2 to 3 minutes of simmering.
-
28
Remove the clove, cardamon, and bay leaf before serving.
-
29
Garnish with cashew nuts, heavy cream, coriander leaves, etc.
-
30
if you'd like.
-
31
Everything tastes amazing with just the steps described so far.
-
32
If you'd like to go a step further to make tandoori style chicken, add the following steps to Step 1.
-
33
Mix together 1 tablespoon of lemon juice, 1 teaspoon of grated ginger, 1 clove of garlic, 1 teaspoon of chili pepper, 1 teaspoon of vegetable oil, and 2 tablespoons of yogurt.
-
34
Marinate the chicken in the fridge for more than 3 hours.
-
35
Then, grill in a 180C oven for 15 to 20 minutes and add at Step 12.
