- 800g chicken breast, sliced into 2cm pieces
- 2 tablespoon oil
- 2 red onions (250 g)
- 1 teaspoon ginger-garlic paste (made with equal parts ginger & garlic, ground or blended into a paste with a little water to aid consistency).
- 1 tomato (150 g)
- 50g cashew nuts
- 1 cup milk or water
- 1 teaspoon tomato paste
- 2 cloves
- ½ teaspoon cumin
- ½ teaspoon mustard seeds
- 2 green cardamom pods
- 1 cinnamon stick
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red Kashmiri chili powder (for colour) or paprika
- Soak the cashew nuts in warm milk for 10 minutes and make a paste in a blender.
- Heat 2 tablespoon oil on medium heat and add cumin, mustard seeds, cloves, cardamom and a cinnamon stick. Cook approximately 30 seconds and add finely chopped onion. Add salt and cook the onions until caramelised, 5-6 minutes. If needed, add 2-3 tablespoon of water to cook the onions.
- Add ginger-garlic paste and cook for 1 minute.
- Add turmeric powder, chilli powder, coriander powder and mix well. Add the chicken pieces and sauté for about 3-4 minutes. Add ½ cup of water (if needed) and cover with a lid. Stir occasionally and cook until the chicken is cooked through (8-10 minutes).
- Add garam masala, tomato paste and finely chopped tomato. Mix well and cover with a lid, cooking for another 3 minutes.
- Add cashew paste, cook for 1-2 more minutes. Add water to the gravy until it reaches desired consistency.
- Garnish with fresh coriander and serve it with basmati rice or naan.