Cashew Nut Chicken Curry

I’m an experimental cook. I’ve never ever followed a recipe and that’s what makes cooking exciting! decided to make a white butter chicken style curry.

1 chicken cut in pieces

1 tbsp dried fenugreek leaves (methi)

½ tbsp coriander seeds
1 tsp turmeric powder
I tomato finely chopped
1/2 tsp chilli powder

½ cup heavy cream (sub one cup buttermilk for more gravy)

1 handful of raw unsalted cashew nuts ground with a little water to make a paste

chopped fresh coriander (optional)

1 red onion sliced

water

salt and pepper

Marinade for chicken

1 tbsp ginger paste

1 tbsp garlic paste

1 finely chopped green chilli

½ tbsp chilli powder

Salt.

Fry the onion till golden brown in a separate pan. Keep aside. In a large sauté pan, heat some oil and shallow fry the chicken till golden brown. Then add the coriander seeds and fenugreek powder. Add fresh pepper, turmeric and chilli powder. When the chicken is almost cooked,  add the reserved fried onions, the ground cashew nut paste followed by the heavy cream. If too thick add water and cover and cook for another 5 minutes. Garnish with coriander This recipe does not yield a lot of gravy unless you add butter milk instead of heavy cream and should be eaten with naans or rotis.