Recipe
Why make it
Tender yogurt-marinated chicken in a silky tomato, butter and cashew sauce. Mildly spiced and creamy, it's an easy family dinner with naan or rice.
Serves 4
+ 11 more in the full recipe
Step 1 of 9
In a bowl, mix the yogurt, lemon juice, 1 tbsp ginger-garlic paste, chilli powder, 1 tsp salt and half the garam masala. Add the chicken and coat well. Cover and refrigerate for at least 30 minutes.
Step 2 of 9
While the chicken marinates, soak the cashews in 100 ml of hot water so they soften for blending.
Step 3 of 9
Heat 1 tbsp oil in a large pan over medium-high heat. Sear the chicken in two batches for 3 to 4 minutes, turning once, until browned in patches. It does not need to cook through. Set aside with any juices.
Step 4 of 9
In the same pan, melt 20 g butter with the remaining 1 tbsp oil over medium heat. Add the onion and cook for 5 to 6 minutes, stirring, until soft and light golden.
Step 5 of 9
Stir in the remaining ginger-garlic paste and cook for 1 minute. Add the coriander, cumin, green chilli, tomatoes and the remaining 1/2 tsp salt.
The last 4 steps are in the full recipe.
Cook’s tip
Chicken thighs stay juicy in the sauce. If you use breast, cut it slightly larger and cook it only until it reaches 74°C.
Ready to cook?
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