👨‍🍳 作り方

1. 1

   Marinate the chicken pieces with vinegar, chopped green chilies, white pepper powder, ginger paste, garlic paste, and salt. Let it marinate for at least 15 minutes.

   💡 プロのコツ: For deeper flavor, marinate for up to 3 hours.
2. 2

   In a separate bowl, whisk together the thick yogurt and cream until smooth.

   💡 プロのコツ: Ensure the yogurt is well-drained to avoid a watery sauce.
3. 3

   Heat ghee or oil in a large pan over medium heat. Add cumin seeds and let them splutter.

4. 4

   Add the sliced onions and sauté until golden brown.

5. 5

   Add the marinated chicken to the pan and cook for about 10-15 minutes, stirring occasionally, until it is partially cooked.

6. 6

   Stir in the cashew paste and cook for 5-7 minutes until the mixture thickens.

7. 7

   Add the tomato puree, turmeric powder, red chili powder, coriander powder, and garam masala. Cook for another 5 minutes until the oil starts to separate.

8. 8

   Pour in the yogurt-cream mixture and stir well. Lower the heat and simmer for 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened to your desired consistency.

   💡 プロのコツ: Stir continuously to prevent the yogurt from curdling.
9. 9

   Adjust salt to taste. If desired, baste with a little butter before serving.

   💡 プロのコツ: Garnish with fresh coriander leaves if available.