This recipe is best with
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
Instructions
- 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.
- Boil ingredients for tomato gravy for approximately 1 hour under medium heat until it is reduced to a thick paste.
- Remove from fire and blend in blender till a smooth consistency is reached.
- Sauté the tomato gravy in butter.
- Add cooked chicken, cashew nut paste, fresh cream and dried fenugreek leaves and sauté well.
- Garnish with a touch of fresh cream, roasted cashew nuts and chopped coriander leaves.
