This is a true family favourite, especially with the younger members of the Edwards' clan. I love the flavour in this curry, but I always add some fresh chilli to mine just to give it that little spicy kick that I crave. I love to serve this with some fluffy rice and/or naan. Please note, you'll need a blender for this recipe.
Prep
10 min
Cook
55 min
Serves
4
Difficulty
Easy
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Ingredients
natural yoghurt 250 ml
chicken thighs 450 g (chopped)
garam masala 2 tbsp
butter 40 g
onion 3 (sliced)
garlic paste 1 tbsp
ginger paste 1 tbsp
mixed chillies 1 (halved)
cashews 80 g
milk 100 ml
chicken stock cube 1
basmati rice 240 g
cinnamon stick to taste
ground turmeric 2 tsp
bay leaf 2
cardamom pods 3 (crushed)
Method
Halve the mixed fresh chillies, use as little or as much chilli as you prefer. Thinly slice the onion. Chop the chicken into bite-sized pieces.
In a bowl mix together 100 ml of the yoghurt with half the garam masala, half the turmeric and a pinch of salt. Add the chicken and leave to marinade for an hour if you have time, but if you not you can use it straight away.
Thread the chicken onto skewers then cook in your air fryer set at 200°C for 12 minutes. The chicken may not be fully cooked but it will finish cooking in the sauce. Alternatively you can cook the chicken in a conventional oven at 200°C for 20 minutes, or until cooked through.
Make the sauce by melting the butter in a pan then add the cinnamon stick, bay leaves, cardamom pods and cook for 1 minute. You can use ghee instead of butter if you prefer (clarified butter). Stir in the onion. Cook on a low heat for 30 minutes, stirring frequently. Add a splash of water to the pan if the onions start to catch. After this time the onions should be golden and sticky.
Stir in the garlic and ginger pastes, the remaining turmeric and garam masala then cook for 2 - 3 minutes. Add the fresh chilli if you are using it.
Remove a couple of tablespoons of the cooked onions from the pan, then blend this along with 150ml of the natural yoghurt, cashew nuts and the milk. Set aside.
Make up the chicken stock cube with 250ml boiling water then pour it into the pan with the rest of the onions. Bring it up to a gentle simmer and season to taste. Pop the chicken into the pan along with the cashew blend. Cook for a further 10 minutes on a gentle heat.
Meanwhile, cook the rice according to the packet instructions.
