Categories
 45Mins Prep Time |
 40Mins Cook Time |
 Moderate Skill Level |
people
Ingredients
- 4 SuperValu Chicken Fillets
- 1 teaspoon Caster Sugar
- 0.5 teaspoon Chilli Powder
- 1 teaspoon garam masala
- 4 Garlic Cloves
- 0.5 teaspoon Groun Turmeric
- 1 Lemon
- 4 tablespoons Natural Yogurt
- 1 Medium onion
- 1 pinch Salt
- 1 handful Fresh Corriander
- 1 Fresh ginger
- 6 Tomatoes
- 1 tablespoons Vegetable Oil
- 50 millilitres Water
- 2 tablespoons Cashew Nuts
Cooking Instructions
- Mix all the marinade ingredients together in a large bowl, then add the chicken cubes and stir until they are all coated. Place in the fridge for at least 30 minutes to let the flavours marry together.
- Preheat the oven to 200°C/gas mark 6.
- Transfer the chicken and the marinade to a baking dish and cook in the oven for about 25 minutes, until the chicken pieces get some dark brown colour here and there.
- Meanwhile, place the cashew nuts in a small bowl and soak them in hot water for 5 to 10 minutes. This will help to create a smooth sauce later on.
- Heat the oil in a pan set over a low heat. Add the onion, turmeric and salt and cook for 2 to 3 minutes, until the onion is soft and translucent. Add the soaked and drained cashew nuts along with the tomatoes, garlic, ginger, garam masala and sugar.
- Stir in 50ml of hot water and the yogurt mix and simmer for 5 to 6 minutes, then remove from the heat and let it cool a bit before blending into a silky smooth sauce with a hand-held blender. Top up with another 50ml of hot water and blend again if the sauce is too thick.
- Add the cooked chicken and simmer for 3 to 4 minutes. Garnish with the chopped coriander and serve hot with basmati rice or naan bread.