Step-by-Step Instructions

1. 1.Marinate the Chicken

   Place 500g of chicken pieces in a bowl. Add 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp salt, and 1 tsp chili powder. Mix well with tongs until the chicken is fully coated. Marinate for at least one hour, or longer for enhanced flavor.

2. 2.Prepare the Gravy Base

   Heat 30ml of oil in a pan. Add 2 chopped onions and sauté until softened. Then add 500g chopped tomatoes and 50g cashews. Pour in 500ml of water. Add 1 tsp garlic paste, 1 tsp ginger paste, 2 tsp chili powder, 1 tsp garam masala, and 1 tsp salt. Stir all ingredients together and cook for 10-15 minutes until the tomatoes are soft and the mixture thickens. Let it cool down completely.

3. 3.Blend and Strain the Gravy

   Transfer the cooled gravy mixture into a food processor. Blend until a smooth paste has formed. Place a fine-mesh sieve over a clean pan and pour the blended mixture through it, pressing with a wooden spatula to extract all the smooth liquid and discard any solids.

4. 4.Pan-Fry the Chicken

   Heat 15ml of oil in a separate pan. Add the marinated chicken pieces and pan-fry them until they are golden brown on both sides and cooked through. Remove the chicken from the pan and set aside.

5. 5.Assemble and Simmer the Curry

   To the strained gravy in the pan, add 1 tbsp butter and 50ml double cream. Stir until combined. Add the pan-fried chicken pieces to the gravy. Sprinkle 1 tbsp of fenugreek leaves (Methi) over the curry. Stir everything gently and allow to simmer for 10-15 minutes on low heat, allowing the flavors to meld and the sauce to thicken slightly.