Step-by-Step Instructions

1. 1.Fry the Sausages

   Heat a little oil in a pan. Add the cut chicken sausages and lightly fry or sauté them until they turn golden brown. Remove the fried sausages and keep them aside.

2. 2.Prepare Garlic and Ginger

   In the same pan, add 3-4 tablespoons of butter and let it melt. Add 2 tablespoons of chopped garlic and 1/2 teaspoon of ginger-garlic paste. Cook until the raw smell of ginger and garlic disappears, stirring continuously.

3. 3.Sauté Onions

   Add 1 chopped medium onion to the pan and sauté until it becomes soft and slightly golden brown.

4. 4.Cook Tomato Puree

   Pour in 2 medium tomato puree and cook, stirring occasionally, until the oil starts separating from the mixture. Gently mix well.

5. 5.Add Dry Spices

   Add 2 teaspoons of Kashmiri red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 1/2 teaspoons of coriander powder, and 1/2 teaspoon of cumin powder. Mix all the spices well with the tomato-onion mixture and cook for 2-3 minutes.

6. 6.Incorporate Cashew Paste and Cream

   Add the paste of 10-12 soaked and ground cashews along with 1/2 cup of jar-washed water. Give it a good mix. Then, add 1/2 cup of fresh cream and mix well. Cook on a low flame until the gravy becomes thick and creamy.

7. 7.Combine Sausages with Gravy

   Add the previously fried chicken sausages into the creamy gravy. Add a little water if needed to adjust consistency and simmer for 5-7 minutes, allowing the sausages to absorb the flavors.

8. 8.Final Seasoning

   Add 1 tablespoon of kasoori methi, 1/4 teaspoon of oregano, and 1/2 teaspoon of garam masala. Mix well and cook for another 2 minutes.

9. 9.Serve

   Serve the creamy chicken sausage gravy hot. Garnish with 1 tablespoon of cream and a pinch of red chili powder. It pairs excellently with naan, roti, or jeera rice.