Chunks of chicken marinated in yogurt and aromatic spice blend (garam masala), then cooked in a tomato sauce with added cream.
Ingredients
Marinade
- Chicken breast fillet, 500g
- Grated ginger, 1 tablespoon
- Garlic, 2 cloves
- Salt and pepper
- Garam masala, 1 tablespoon
- Lemon juice, 2 tablespoons
- Olive oil, 1 tablespoon
- Yogurt, 1/2 cup
Sauce
- Clarified butter or coconut oil or olive oil, 2 tablespoons
- Onion, 1
- Spices: Garam masala, 1 tablespoon; Ground turmeric, cumin, cayenne pepper, and coriander, each 1/2 teaspoon; Cinnamon, a pinch; Salt
- Cashew nuts (or ground almonds), 1/4 cup
- Chopped tomatoes, 400g (1 can)
- Chicken broth or water, 1/2 cup
- Heavy cream (30% fat), 1/2 cup
Preparation
Clean chicken breast fillets from membranes and cubes and cut into approximately 2-3 cm pieces. Rub with grated ginger and garlic, season with salt, pepper, and garam masala. Drizzle with lemon juice, olive oil, and place in a bowl. Add yogurt and mix well. Cover and refrigerate for at least 2 hours or preferably overnight. Soak cashew nuts in water overnight as well. Remove the chicken from the refrigerator and let it come to room temperature. In a pot, heat a tablespoon of clarified butter and sauté the chopped onion until translucent.
Add spices and cashew nuts and sauté for a while, then add tomatoes and broth. Mix, bring to a boil, and leave on low heat covered for about 10 minutes. Blend into a smooth sauce in a standing blender. Meanwhile, heat the second tablespoon of clarified butter in a pan and brown the marinated chicken pieces. Transfer the browned chicken to the blended sauce and bring it to a boil. Temper the cream (start by adding a few tablespoons of hot sauce and mix), then pour everything into the pot with the sauce and chicken and mix. Cook for another about 3 minutes over low heat. Serve with rice and coriander.
