- Red chillies
- Tomato paste
- Fresh cream
- Ground Cashews
Level of difficulty Average
Cost Average budget
Wash and cut chicken into bite size pieces.
In a pot, heat butter and date the garlic.
Add the chicken and season it with salt and red chillies, cook chicken thoroughly.
Once the water starts evaporating, add tomato paste.
In a blender, blend yogurt, cream and cashews.
Add this mixture to the chicken. Adjust to taste.
Allow the sauce to bubble. And the butter to come to the top.
Garnish with chopped coriander and additional melted butter over.
Serve hot with garlic naan or naan Rotees smothered in garlic butter.
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