Creamy Cashew Chicken Tikka

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.5 cup plain yogurt, 0.25 cup cashew paste, 0.25 cup heavy cream, 1 tablespoon ginger-garlic paste, 2 finely chopped green chilies, 1 tablespoon lemon juice, 1 teaspoon garam masala, 0.5 teaspoon white pepper powder, 0.5 teaspoon cardamom powder, and 1 teaspoon salt.

2. 2

   Add 500 grams of boneless, skinless chicken thighs, cut into 1.5-inch pieces, to the marinade and mix thoroughly to ensure all chicken pieces are well coated.

3. 3

   Cover the bowl and refrigerate the marinated chicken for at least 2 hours, or preferably overnight, allowing the flavors to meld.

4. 4

   Heat 2 tablespoons of butter or oil in a large non-stick pan over medium-high heat until it shimmers.

5. 5

   Place the marinated chicken pieces in a single layer in the hot pan, ensuring not to overcrowd, and cook for 4-5 minutes on each side until golden brown and cooked through, working in batches if necessary.

6. 6

   Once all chicken is cooked, return all the pieces to the pan, sprinkle 1 teaspoon of crushed fenugreek leaves over the chicken, and stir gently to combine.

7. 7

   Serve the Creamy Cashew Chicken Tikka hot with naan bread or basmati rice.