The real version of this is sooo creamy and luscious its like heaven on a plate! I've modified it so it doesn't have the oodles of double cream, and I've used olive oil instead of butter or ghee and its still very yummy!
Ingredients:
1kg chicken thigh fillets, cubed (thighs have better flavour than breast meat)
lemon juice
100 raw unsalted cashew nuts
4 medium red onions
7.5 cm cinnamon stick, flaked (I used 2tsp ground)
4/5 green cardamom pods
3/4 whole cloves
3/4 cloves garlic, pureed
4cm root ginger, pureed (i use 1 1/2 tsp ground)
1 cup full fat greek natural yoghurt, blended with 3 ice cubes
big pinch saffron threads (dont skimp on this!)
Method:
1) Marinade chicken in a dish for 1 hour with salt, lemon. Soak cashews in a bowl of milk for 1 hour, then blend in food processor
2) Boil the onions until tender, drain and puree in food processor
3) Heat some oil in a pan, saute cinnamon, cardmom pods, cloves for 1-2 mins. Add the pureed garlic, ginger and onions. Stir fry until onions turn slightly golden
4) Reduce heat, stir in whipped yoghurt and saffron
5) Add the chicken, simmer gently for 5-10 mins. Stir in the cashew nut puree. Cook gently until chicken is tender
Tip: Make sure you make enough for the next day - it is even better!
don't laugh - try it on toast with some butter - fantastic!
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