450g chicken breast - boneless - cut into bite-sized pieces
3 garlic cloves - finely chopped
30g fresh ginger - finely chopped
salt and pepper to taste
3 tomatoes - chopped
For the seasoning
100g cashew nut + 50ml water - paste
3 garlic clove - finely chopped
20g fresh ginger - finely chopped
7 cardamom pod - precut
2 bay leaf
1 tsp cinnamon powder
1/2 tsp fine salt
1/2 tsp garam masala powder
1/3 tsp tameric powder
For the garnish
1 1/2 tbsp Paprica powder
1/3 tsp tandoori masala powder
2 tbsp heavy cream (optional)
pepper to taste
cayenne pepper to taste (optional)
1. In a medium bowl, add all the marinating ingredients to marinate the chicken for about 1 hour in the refrigerator.
2. Meanwhile, fine chop cashew nuts in your food processor. Add water and blend until smooth. Set aside. In a cooking pot, saute all the seasoning ingredients (except cashew nuts paste) in 1 tbsp oil until they become fragrant, combine cashew nuts paste and mix lightly.
3. Add chopped tomatoes, water and marinated chicken together and cook for about 20 to 30 mins or until the chicken is tender with a lid at low heat.
4. Add all the garnish ingredients and mix well. Simmer it over low heat for another 10 to 15 mins.