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50g pistachios
50g plain yoghurt
50g fried white onion
2 medium tomatoes
20g crushed ginger
20g crushed garlic
40g ghee or butter
1 1⁄2 tsp salt
20g chilli powder
20g turmeric powder
30g garam masala
1kg chicken stock
400/450g chicken
1 1⁄2 tsp salt
20g plain yoghurt
20g cashews
Marinate chicken with salt, yoghurt and cashews and keep in fridge to chill until ready to cook (best left for 8 hours).
Preheat oven to 180 degrees. Place all sauce ingredients in a blender togeth- er, blending until a smooth texture is achieved and put aside.
Place ghee/butter in a deep pan on a low heat.
Add garlic and ginger, frying until lightly golden.
Add sauce mix and garam masala, simmering on a low heat for 30 minutes to 1 hour.
While the sauce is simmering, place marinated chicken into the oven on bake for 20 minutes, then switching to grill for the last 10 minutes to give it a slightly crisp outer.
Add the sauce and chicken into the serving dish, and garnish with fresh herbs or yoghurt. Serve with basmati rice or homemade naan/rotis.
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