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Chicken in Creamy Yoghurt Sauce



Heat butter and saute chicken pieces for 5 minutes.
Add shallots and green pepper, stirfry for 3-4 minutes.
Remove sauteed items.
Add the oil to the remaining butter.
Add the whole spices: bay leaves, cinnamon, green cardamom and cloves.
Add onion, garlic and ginger, and fry until lightly browned.
Add ground cumin, coriander, turmeric, chili powder, tomato puree and salt.
Cook gently until the oil separates.
Reduce heat and slowly add in the yoghurt while stirring.
Add chicken, shallots, green pepper and cashew-cream paste.
Spinkle garam masala, simmer for 5 minutes.
Garnish and serve with naan or rice.