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RECIPE (3-4 servings)
INGREDIENTS:
450g/1 lb – chicken thighs or breast
4 tbsp butter
1/3 cup cream (any kind)
1 tsp dried fenugreek leaves
1 tbsp ginger garlic paste
1/2 tsp garam masala
1/4 tsp turmeric powder
Coriander/cilantro leaves for garnish
Mustard oil/regular cooking oil as needed
Marinade:
4 tbsp yogurt or curd
1 tsp red chilli powder
1/4 tsp turmeric
1/2 tsp garam masala
1 tsp ginger garlic paste
1/2 tsp dried fenugreek leaves
1/2 tsp salt
Purée:
500g/1 lb fresh tomatoes or 2 cups crushed tomatoes
20 whole cashew nuts
METHOD:
1. Toast 1.5 tsp dried fenugreek leaves on low flame for 30 seconds, crush and set aside
2. Cut chicken into bite sized pieces and mix with all the marinade ingredients. Set aside for at least 30 minutes
3. Purée tomatoes and cashew nuts until smooth
4. On low flame, heat 4 tbsp butter and sauté 1 tbsp ginger garlic paste for 30 seconds
5. Add 1 tsp red chilli powder, 1/4 tsp turmeric powder and lightly fry for 10 seconds
6. Add the tomato purée, 1/2 tsp salt and simmer for 15 minutes or until it’s completely cooked through. Separation of oil from the sauce is an indicator that it’s cooked
7. While the tomato sauce is cooking, let’s fry the chicken. In a fry pan add some mustard/cooking oil. Set the flame to medium high and fry the chicken pieces until it’s cooked through
8. Cook in batches so the chicken does not steam
9. When oil separates from the tomato purée add water as needed to get the desired consistency. Used 1/2 cup water for a thicker sauce
10. Next check the seasoning. Depending on the tomatoes, you may need to add some sugar/honey. Adjust to your liking and bring it to a boil
11. Add 1 tsp crushed dried fenugreek leaves and mix well
12. Add the fried chicken pieces, 1/2 tsp garam masala and simmer for 2 minutes
13. Switch off the flame, pour in 1/3 cup cream and mix well
14. Garnish with come cream, coriander/cilantro leaves and serve with naan, roti or rice
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SUBSTITUTES:
• No crushed or fresh tomatoes?
1/2 cup tomato paste with 1.5 cups water can be used
• No cashew nuts?
2 tbsp cashew butter can be added at the end
• No dried fenugreek leaves?
This has no substitute. Can be skipped but would recommend finding it at an Indian grocery store as it is an essential ingredient in this dish
• No coriander/cilantro?
Skip it
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TIPS:
• The sauce can be made in large batches and stored in the freezer for up to 3 months
• If you don’t like spicy food, sweet paprika can be used in place of red chilli powder
• Use mustard oil for an authentic flavor
• The sauce can be used with vegetables and paneer as well