Step-by-Step Instructions

1. 1.Debone and Cut Chicken

   Debone 2 chicken thighs, remove skin, and cut the meat into bite-sized pieces.

2. 2.Marinate Chicken

   In a bowl, add the chicken pieces. Add 1 tsp salt, 1 tbsp ginger-garlic paste, 5 tbsp yogurt, juice from 1/2 lemon, 1/2 tsp turmeric powder, 1/2 tsp paprika powder, and 1/4 tsp chili powder. Mix well to coat the chicken. Let it marinate for at least 30 minutes in the fridge.

3. 3.Sauté Gravy Base Ingredients

   In a pan, heat 2 tablespoons of oil. Add roughly chopped red onion and sauté until translucent. Add 1/4 cup cashew nuts and 4-5 cherry tomatoes. Sauté until tomatoes soften (approx. 5-7 minutes).

4. 4.Blend Gravy Base

   Transfer the sautéed ingredients to a blender. Add a little water if needed to achieve a smooth paste. Blend until smooth.

5. 5.Fry Marinated Chicken

   In the same pan, melt 2-3 tablespoons of butter. Add the marinated chicken pieces and fry until lightly browned and cooked through (approx. 5-7 minutes). Remove chicken from the pan and set aside.

6. 6.Sauté Ginger-Garlic

   In the same pan, add 1 teaspoon of fresh ginger-garlic paste and sauté for 1 minute until fragrant.

7. 7.Cook Gravy with Spices

   Pour the blended onion-cashew-tomato paste into the pan. Add 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp garam masala. Mix well and cook the masala until the oil separates from the gravy (approx. 5-7 minutes).

8. 8.Combine and Finish

   Add the fried chicken pieces back into the gravy. Stir well. Pour in 1/4 cup milk cream and mix gently. Garnish with fresh coriander leaves.