Ingredients
- 600 g chicken breast, diced
- 150 g plain yogurt
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 onion
- 3 garlic cloves
- 20 g fresh ginger
- 400 g crushed tomato
- 50 g butter
- 120 g cooking cream
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 30 g cashews
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Marinate the chicken with the yogurt and 1 teaspoon garam masala for 20 min.
- Put the onion, garlic, ginger and cashews in the mixing bowl and blend 6 sec/speed 6.
- Add the butter and sauté 7 min/120°C/speed 1.
- Add the tomato, ground coriander and the rest of the garam masala. Cook 12 min/100°C/speed 1 without the measuring cup.
- Blend 1 min/speed 9 until you get a very smooth sauce.
- Add the marinated chicken and cook 15 min/100°C/reverse/spoon speed.
- Add the cream and the fenugreek, crumbled between your hands. Cook 3 min/90°C/reverse/spoon speed.
- Adjust the salt and serve hot.
Tips
- Kasuri methi gives the dish its characteristic aroma — don't skip it.
- Serve with hot naan for dipping.
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