4tbspcashew pastesoaked, drained and pureed cashews
2tspdried fenugreek leaves
4tbspbutter
½cupheavy cream
Recipe Instructions
Place the chicken cubes in a medium bowl and add all the other marinade ingredients. Stir to combine, making sure the chicken is evenly coated. Cover with plastic wrap and refrigerate for a couple of hours.
Remove from the refrigerator. Add oil or ghee to a deep skillet and add chicken, working in batches so it’s not too crowded. Cook until browned and remove from the skillet. Set aside.
Add garlic and ginger, and saute for 30 seconds until fragrant. Add onions and cook until translucent.
Next add tomatoes, mix and sauté until soft. Add salt and mix. Add tomato puree, mix, cover and cook for 15-20 minutes.
Add coriander powder, turmeric powder, red chili powder, green cardamom powder and garam masala powder, mix and sauté for 1 minute.
Add cashewnut paste, mix and sauté for 1 minute. Add dried fenugreek leaves powder and mix well. Add butter and mix well.
Add chicken. Cook for 1 minute. Add cream and mix. Serve hot with basmati rice or roti.