INGREDIENSER500 g chicken breast filet chopped into small pieces1 table spoon lime juice Salt to taste 3 table spoons of garam masala 1 table spoon turmeric powder 1 table spoon red hot chili powder (if you like hot or finely chopped green chillies) 10-15 cashew nuts (roasted) 1 cup fresh yoghurt 2- 3 big spoon cream Sunflower oil or olive oil 1 onion very finely chopped 2 garlic clove crushed 1 tsp ginger crushed Coriander leaves (finely chopped) Tomato puree Cinnamon, cardamom, bay leaves (these are all optional, add them if you like) | ||
TILLAGNING1. Mix yoghurt, lemon juice, turmeric, garam masala, salt, chili powder, crushed ginger, crushed garlic, and 1 table spoon of oil in a bowl. Marinate the chicken in the mixture. Cover and refrigerate for 1-2 hours.2. Add some water to the cashew nuts and use the blender to make it as paste. 3. Heat some oil in a pan over medium heat. 4. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion becomes very soft. 5. Reduce the heat to low and then add the marinated chicken. First just add the chicken part (no marinated sauce). Saute the chicken for a while and then add tomato puree, the cashew paste, the sauce from the marinated chicken and some water (as required). Simmer for 15 minutes. 6. Stir in the cream and cook for a further 10 minutes. You can taste for salt and add some more if its needed while cooking. It should have a thick and creamy sauce. 7. Garnish with cashew nuts, chopped coriander and serve with either white or brown rice. |
||