Ingredients
Marinade
- 500 g chicken breast (diced)
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- chili powder
- salt
- oil
Sauce
- 750 g tomatoes (diced)
- 1 large red onion (roughly cut)
- 1 tbsp ginger paste
- 2 tbsp garlic paste
- 75 g cashew nuts
- 1 tsp fenugreek
- 2 tbsp garam masala
- 5 tbsp caster sugar
- chili
- 7 tbsp butter
- 4 tbps cream
- 3 tbsp malt vinegar
- salt
Garnish
- yogurt or cream
- fenugreek
- fresh cilantro
Preparation
Marinate the chicken in the mix of ginger paste, garlic paste, chili powder and salt for an hour.
Heat some oil, fry the chicken. Remove the chicken from the pan.
Add a tablespoon of butter to the same pan, and let it melt. Add the onion, let it cook for a few minutes.
Add the tomatoes, the cashew nuts, the spices, the sugar, the vinegar and some water. Let it simmer for 25-30 minutes.
Using a blender make a fine puree from the sauce. Using a fine mesh strainer sieve the puree back to the pan.
Add the chicken, and the butter, let it simmer for 10 minutes.
Garnish the dish with yogurt or cream, fenugreek and chopped cilantro.