Marinate the chicken: In a bowl, combine the diced chicken with yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes.
Sauté aromatics: Heat butter in a large pan or pot over medium heat. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute.
Cook the sauce: Add tomato puree, diced tomatoes, and cashew paste to the pan. Stir well and cook for 10-15 minutes, until the sauce thickens.
Simmer the chicken: Add the marinated chicken to the sauce. Stir well to combine and bring to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through.
Finish the dish: Stir in fresh cream and kasuri methi (dried fenugreek leaves). Simmer for another 5 minutes.
Garnish and serve: Garnish with fresh coriander leaves. Serve hot with naan bread or rice.
Serve hot and enjoy!
This recipe is a lifesaver! So quick and easy to make, and it tastes like it took hours. The flavor is incredible, and it's perfect with naan bread. Highly recommended!
Very good! I added a pinch of cayenne pepper for a bit more heat, and it was fantastic. The chicken was so tender, and the sauce was creamy. Will be making this again soon!
I followed the recipe, but the sauce was bland. I had to add a lot of extra spices to get any flavor. Disappointed.
The recipe was easy to follow, but I found the sauce a bit too thin. Maybe I didn't cook it long enough? The flavor was good, though.
It was okay. The sauce tasted a bit too tomato-y for me. I might try using a different brand of crushed tomatoes next time to see if that helps.
