For some reason one day I noticed that we’ve got a lot of cashews sitting in the pantry, and I had some chicken out thawing as well, and thought to combine the two to make up this new recipe. Because I made it off the top of my head, I didn’t get to take step by step pictures like I generally do. But the recipe is fairly easy to follow, and I will try to get the full picture procedure as soon as I have the time :-). It really is delicious though, so give it a try!
1. Grind 10 cashews into a fine powder. Set aside.
2. In a pot, heat 3 tbsp of oil, add 1 cup chopped onions and cook till golden brown. Put in one large chopped tomato and two chillies. Cook for 5 minutes until tomato is softened. Transfer to a blender, add 1/4 cup water, the ground cashew and 1/2 cup heavy cream. Blend till smooth.
3. Place the same pot back on high heat, add 1 tbsp butter + 1 tbsp oil, put in 2 cloves grated garlic and 1 tbsp grated ginger. Stir. Add 1 tbsp crushed fenugreek leaves, 2 tsp cumin powder, 2 tsp coriander powder, 1/2 tsp chilli powder and 1/2 tsp garam masala powder. Stir for 30 seconds.
4. Chop 3 chicken breasts and transfer to the pot. Add 1 tsp salt. Stir well for about 5 minutes. Pour in the blended sauce. Add 1/2 tsp brown sugar. Pour in 1/4 cup water. Bring to boil, lower heat, cover and cook for about 20 minutes, or until done. Garnish with chopped cilantro and serve with roti or naan.