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Ingredients

The chicken
2 lb chicken breast or thigh, cut into bite size pieces
⅓ cup greek yogurt
2 tsp kashmiri chile powder
2 tsp garam masala
1 ½ tsp turmeric
2 tsp garlic grated
2 tsp ginger grated
1 tsp fenugreek leaves
1 Tbsp olive oil
The juice of 1 lemon
1 tsp salt

The sauce
3 Tbsp ghee
4 cardamom pods
4 cloves
1 piece of cinnamon stick
4 cloves garlic, sliced
1 inch knob ginger, sliced
1 green chile, minced
24 oz crushed tomatoes
⅓ raw cashews
1 tsp kashmiri chile powder
2 tsp garam masala
1 cup cream
1 tsp fenugreek leaves
Salt to taste





To start in a bowl add the yogurt, kashmiri chile powder, garam masala, turmeric, garlic, ginger, fenugreek leaves, olive oil, lemon and salt. Mix well then add the chicken mix again, then add to a wire rack lined sheet tray, spread it into one layer. Broil for about 10 minutes until lightly charred.

For the sauce in a large pan over medium high heat add the ghee then toast the spices for 2 minutes. Then remove them. Add the chili, garlic and ginger. Cook for 1-2 until fragrant. Add the tomatoes and cashews, simmer for 10 minutes then blend until smooth.
Add that back to the pan and add cream, kashmiri chili powder, garam masala, fenugreek and salt to taste. Add the chicken into the sauce and reheat it for 2-3 minutes.


Serve with garlic naan and garnish with cilantro. Enjoy!!