“Tender chicken in a rich cream & cashew nut paste sauce, cooked to perfection on a griddle.”
1hr 10mins

Ingredients Nutrition


  1. Blend the marinade spices and coat the chicken, (optional pepper, onion and tomato) for at least half an hour.
  2. Heat oil in a pan and add the cassia, cardamom, bay leaves, cloves and cumin seeds.
  3. Once fragrant add onions and cook gently for about 20 minutes until golden brown.
  4. Add salt to taste then add the turmeric, minced ginger and garlic.
  5. Pound the cumin and coriander seeds and stir into the pan with the chilli powder. Add a splash of water to stop the spices from burning.
  6. Blitz the fresh tomatoes to a purée.
  7. Blend the cashew nuts to a powder then stir into the tomatoes to make a paste.
  8. Add this nut and tomato paste to the sauce with a little water and leave to cook for 10 minutes (add more water to loosen if required).
  9. Place the marinated chicken and vegetables onto an oven tray and pour the mustard oil over them. Cook on 180oC for about 15-25 minutes until the chicken pieces are a little charred around the edges.
  10. Once cooked place cooked chicken (and veg if using) into the sauce and stir. Leave this to cook for about 5-10 minutes.
  11. Add fenugreek powder, pour in a little cream, stir and remove from the heat. Throw in the coriander to serve.

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