Ingredients
- 2 lbs chicken breast cut into strips
- 2 Tbsp lemon juice
- 4 tsp red kashmiri powder
- 2 Tbsp ginger paste
- 2 tsp garlic paste
- 2 tsp garam masala
- 1 cup plain greek yogurt
- 1 Tbsp canola oil
- 3 tsp cumin seeds
- 2 medium red onions diced
- 2 tsp garlic paste
- 2 handfuls of cashews
- 1 Tbsp ground cumin
- 2 tsp paprika
- 2 Tbsp coriander
- 2 tsp red kashmiri powder
- 3 Tbsp fenugreek leaves (Kasoori Methi)
- 1 large can (28 oz) crushed tomatoes
- 1 cup heavy whipping cream
- 1 stick of butter
Instructions
- To marinade chicken: In a large bowl, combine and mix with hands chicken, lemon juice, kashmiri powder, ginger, garlic, garam masala and yogurt. Ensure chicken is completely coated and all ingredients are mixed. Place in refrigerator for 30 mins to 4 hours.
- After chicken is fully marinaded, step 1: In a large pan heat canola oil and add cumin seeds. Cook for 2-3 mins to fragrance cumin seeds. Then add in onions and garlic. Cook for 3-7 mins. Then add cashews and cook for another minute.
3. Remove onions, garlic and cashew mixture and add into a blender to blend until mostly smooth.
4. After chicken is fully marinaded, step 2: In large pan on high heat, place the marinaded chicken and cook chicken until almost done. Then add in the blended onions, garlic and cashew mixture. Mix.
5. Then add the spices (cumin, paprika, coriander, kashmiri and fenugreek leaves (crushed up a bit by hand).
6. Then cook mixture until chicken is fully done.
7. Stir in crushed tomato, cream and butter. Simmer for 15 mins.
