Ingredients:
500g boneless chicken thighs, cubed
2 shallots, chopped
10 cashew nuts
2 tbsp ghee
2 tsp lemon juice
1/2 tbsp chilli powder
3 strand saffron
1 tsp garam masala powder
salt as required
3 tbsp fresh cream
3 tbsp yoghurt (curd)
1/2 tsp cumin powder
3 tsp coriander powder
1 handful coriander leaves
Method:
Soak the saffron strands in a little warm water then wash the chicken and pat dry.
Melt the ghee in a pan, add the shallots and fry for 5 minutes until soft. Add the cashews and stir-fry for 3 minutes until golden. Take off the heat then turn into a blender. Add a little water and process to a smooth paste.
In a bowl, combine the curd/yoghurt and lemon juice and mix well. Now add all the spices along with the saffron water to the same bowl along with the shallot and cashew nut paste. Mix everything well then add in the boneless chicken. Coat each piece well and marinate for at least 2 hours in the refrigerator.
Place a pan over medium heat. Once hot add the marinated chicken (and the marinade). Stir it well, cover with a lid and let it cook on medium-low heat for at least 20 minutes. Once the oil separates and comes to the surface and a nice aroma comes out, turn the flame off. Garnish with fresh cream and coriander leaves and serve with some hot naan!
Click on the image, above to submit to Pinterest.