• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 700g Boneless chicken breast - sliced thinly and marinated with tandoori paste
  • 2 tbsp Dried Fenugreek Leaves - Crushed
  • 200ml Fresh Cream
  • 200g Butter
  • 2 handfuls Cashew Nuts (add water and blend to a paste)
  • To taste Salt
  • 1 tbsp Sugar
  • Tomato gravy (Cut ingredients into smaller pieces for easy blending)
  • 6 nos Tomatoes
  • 4 nos Dried Chillies
  • 3 nos Onions
  • 2 tbsp Chilli Powder
  • 1 ½ tbsp Tumeric Powder
  • 2 tbsp Coriander Powder
  • 2 tbsp Garam Masala
  • 3 cloves Ginger
  • 1 handful Fresh Coriander Leaves
  • 3 nos Green Chillies


  1. Marinated chicken with tandoori paste for 12 hours and cook in oven for 40 minutes at 180°C. This makes the chicken tender and allows it to absorb the tandoori flavour.
  2. Boil ingredients for tomato gravy for approximately 1 hour under medium heat until it is reduced to a thick paste.
  3. Remove from fire and blend in blender till a smooth consistency is reached.
  4. Sauté the tomato gravy in butter.
  5. Add cooked chicken, cashew nut paste, fresh cream and dried fenugreek leaves and sauté well.
  6. Garnish with a touch of fresh cream, roasted cashew nuts and chopped coriander leaves.

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