👨‍🍳 조리법

1. 1

   Season the chicken pieces with salt and black pepper.

   💡 전문가 팁: Ensure even seasoning for consistent flavor.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

3. 3

   In the same pot, add the chopped onions and sauté until softened and translucent.

4. 4

   Add minced garlic and grated ginger, sautéing for another minute until fragrant.

5. 5

   Stir in the crushed tomatoes, cumin, coriander, turmeric, and chopped chili pepper (if using). Cook for 5 minutes, stirring occasionally, until the tomatoes have thickened slightly.

6. 6

   Return the browned chicken to the pot. Pour in the chicken broth and bring to a simmer.

   💡 전문가 팁: Adjust broth quantity to achieve desired sauce consistency.
7. 7

   Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.

8. 8

   Stir in the ground cashew paste. Continue to simmer, uncovered, for another 5-10 minutes, stirring frequently, until the sauce has thickened and is creamy.

   💡 전문가 팁: Be careful not to scorch the cashew paste; stir continuously.
9. 9

   Taste and adjust seasoning with salt and black pepper as needed.

   💡 전문가 팁: The cashew paste will add a subtle sweetness and richness.
10. 10

    Garnish with fresh chopped cilantro before serving.

    💡 전문가 팁: Serve hot with rice, millet, or tô.