Ingredients
Scale
- 1 lb chicken, cubed
Marinade:
- 1 tbsp ginger garlic paste
- 1 tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp lemon juice
- 1 tsp turmeric powder
- ½ cup yogurt
- Salt to taste
Curry:
- 2 tbsp of Truly Grass Fed Natural Creamy Unsalted Butter to cook, extra to garnish as needed
- ½ cup fresh cream
- 3 tomatoes, roughly chopped
- 2 onions, roughly chopped
- 4–5 garlic cloves, roughly chopped
- 1 cup fresh cilantro, roughly chopped
- ½ cup raw cashews
- 3–4 pieces of cardamom
- 1 small piece of a cinnamon stick
- Salt to taste
- Paprika to taste
Instructions
- Combine all the marinade ingredients and marinate the chicken for at least one hour.
- After the chicken has finished marinating, add butter to a pan and cook the chicken until all the water is dried up and a brown crust forms on top. Set aside.
- Add 2 tbsp butter to a saucepan with all the curry ingredients. Cook for 15-20 minutes or until all the water is completely dried up and the onions and tomatoes are blended together. Once done, transfer to a blender and blend to a creamy paste.
- Transfer the creamy paste into the saucepan again and add the chicken and fresh cream to it. Let simmer for about 10 minutes.
- Garnish with melted butter and serve with fresh cilantro over rice.
