medtran49
Forum GOD!
I got this recipe from a young Australian lady on another cooking forum years and years and years ago. She left the forum and other than her user name being Kylie, IIRC, I have no idea where she got it or can give her credit otherwise. I have made some tweaks for our tastes.
INGREDIENTS
1/2 cup plain natural yoghurt
1 Tbsp lemon juice
1 tsp turmeric
2 tsp garam masala
2 tsp Kashmiri chilli powder
1 tsp ground cumin
2 tsp grated fresh ginger
2 large garlic cloves, finely chopped or grated
2-1/4 pounds chicken breast fillets or b/s thighs, chopped
1/4 pound cashews, roasted
5 Tbsp unsalted butter
1 Tbsp vegetable oil
1 medium onion, finely chopped
1 tsp ground cardamom
1 cinnamon stick
1 Indian bay leaf or normal bay leaf
1 tsp sweet paprika
14 oz can tomato puree
5 oz chicken stock
1 cup heavy cream
Steamed basmati rice, to serve
DIRECTIONS
Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground. Coarsely chop remainder for garnish.
Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
Garnish with cashews, chopped coriander and serve with rice.
Notes: You can use 3 tsp Kashmiri powder and omit the paprika if you want a bit more spice. If you don't have Kashmiri chili powder you can use paprika with a little cayenne added. You can also substitute ancho powder, though it will add some smokiness.
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