Step-by-Step Instructions

1. 1.Sauté Whole Spices

   Heat 2 tablespoons of oil or ghee in a pot over medium heat. Add 1 star anise, 1 cinnamon stick, 3 green cardamom pods, and 5-6 cloves. Sauté for about 30 seconds until they become fragrant.

2. 2.Cook Onions and Dried Chillies

   Add 3-4 dried red chillies and 1 large sliced onion to the pot. Sauté for 3-4 minutes until the onions turn translucent and slightly softened.

3. 3.Add Salt, Cashews, and Chili Powder

   Stir in 1 teaspoon of salt, 1/4 cup of cashew nuts, and 1 tablespoon of red chili powder. Mix everything well and continue to sauté for 1 minute.

4. 4.Cook Tomatoes with Water

   Add 2 medium sliced tomatoes and 1 cup of water to the pot. Stir to combine, then cover the pot with a lid and cook for 5-7 minutes until the tomatoes are soft and mushy.

5. 5.Cool and Blend the Mixture

   Remove the pot from the heat and let the cooked mixture cool down completely. Once cooled, transfer the entire mixture to a blender and blend until a very smooth paste is formed.

6. 6.Strain the Gravy

   Place a fine-mesh sieve over a clean pan. Pour the blended paste through the sieve, pressing it with a spoon to extract all the smooth liquid and discard any remaining fibrous solids.

7. 7.Add Fresh Cream

   Place the pan with the strained gravy back on medium heat. Pour in 1/2 cup of fresh cream and stir thoroughly until it is well combined with the gravy, creating a smooth and creamy texture.

8. 8.Adjust Color (Optional)

   If desired, add an additional 1/2 teaspoon of red chili powder for a richer color and mix it into the gravy until fully incorporated.

9. 9.Add Tandoori Chicken

   Add the chopped leftover tandoori chicken pieces to the creamy gravy. Stir gently to ensure all the chicken pieces are coated evenly with the sauce.

10. 10.Simmer and Serve

    Allow the curry to simmer for 5-7 minutes, letting the chicken heat through and absorb the delicious flavors of the gravy. Serve hot with naan, roti, or rice.