Step-by-Step Instructions

1. 1.Prepare Chicken

   Cut the chicken breast fillets into beautiful, chunky cubes.

2. 2.Marinate Chicken

   In a bowl, combine the cubed chicken with melted ghee, tandoori spice, chili powder, garam masala, ground coriander, ground cumin, ginger-garlic paste, dried curry leaves, the juice of half a lime, and plain yogurt. Mix well to ensure all chicken pieces are coated.

3. 3.Bake Chicken

   Transfer the marinated chicken to an oven-safe dish. Bake in a preheated oven at 200°C (400°F) for 10 to 12 minutes, until the chicken is cooked through and has a beautiful char.

4. 4.Sauté Aromatics

   In a large pan or pot, heat ghee or oil. Add the thinly sliced onions and sauté until softened and translucent. Then, add the ginger-garlic paste and cook for another minute until fragrant.

5. 5.Build the Sauce Base

   Add tandoori spice, chili powder, garam masala, ground coriander, and ground cumin to the pan. Stir well and cook for 1-2 minutes until aromatic. Add a splash of water to deglaze the pan and prevent spices from burning.

6. 6.Add Tomato and Cashews

   Stir in the tomato paste, sugar, and soaked cashews. Mix thoroughly.

7. 7.Simmer Sauce

   Cover the pan and let the sauce simmer gently for about 10 to 15 minutes, allowing the flavors to meld and the cashews to soften further.

8. 8.Blend Sauce

   Remove the pan from heat and use an immersion blender to blend the sauce until it is completely smooth and creamy. Alternatively, transfer to a regular blender and blend carefully.

9. 9.Combine and Finish

   Return the blended sauce to the heat. Pour in the fresh cream and stir until combined. Carefully add the baked chicken pieces into the sauce, ensuring they are fully coated. Simmer for a few more minutes to heat through.

10. 10.Serve

    Garnish with fresh chopped coriander and a squeeze of fresh lime juice. Serve hot with naan bread, rice, or a side salad.