Instructions

1. Marinating the Chicken

   In a deep bowl, mix the chicken cubes with yogurt, half of the garlic and ginger, turmeric, paprika, half a teaspoon of garam masala, and a pinch of salt. Let the chicken marinate for at least 20 minutes. · 20 min
2. Searing the Chicken

   In a wide skillet over high heat, heat the tablespoon of oil with 15 grams of butter, then sear the marinated chicken pieces in batches until golden on the outside without cooking through completely, then transfer to a side dish. · 7 min
3. Preparing the Sauce Base

   In the same skillet over medium heat, add 15 grams of butter and the chopped onion, stirring until translucent and golden, then add the remaining garlic and ginger and stir for one minute until fragrant. · 5 min
4. Simmering the Sauce

   Add the crushed tomatoes, the rest of the garam masala, sugar, salt, and ground cashew paste. Let the sauce simmer over low heat until the liquids reduce and it thickens. · 10 min
5. Blending the Sauce

   Remove the sauce from the heat and blend it using an electric blender until completely smooth and silky, then return it to the skillet. · 3 min
6. Finishing the Dish

   Return the chicken pieces and their juices to the sauce, add the cooking cream and the remaining butter (20 grams), and crush the dried fenugreek leaves over the pan. Let the mixture simmer over low heat until the chicken is cooked through and the flavors blend together. · 5 min

Nutrition / serving

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