For the chicken marinade:
½ tbsp chicken masala spices
½ tsp Garlic powder
1 tbsp Garlic oil
1 tsp Sea salt
900g Chicken thigh fillets
For the sauce:
1 Brown onion peeled and quartered
1 clove Garlic finely chopped
1 tbsp Ginger puree
1 tsp paprika
1 Heaped tbsp mild madras curry powder
1 tbsp Tomato Puree
150ml Double cream
2 tbsp Erythritol/Stevia
80g Greek yoghurt
1 tbsp Kape Cashew butter
200g Cherry tomatoes halved
Sea salt ½ tbsp (Adjust to your taste!)
For the garnish:
Fresh coriander (picked) – a small bunch
Toasted Cashews – 40g
Cut the boned and skinned chicken thighs into bitesize pieces and marinate with chicken masala spices, garlic powder, garlic oil and sea salt. Let this marinate for at least half an hour, in this time you can prepare your garnishes and other ingredients.
Heat up a large non-stick frying pan or wok (large enough to brown all the chicken evenly) until its smoking hot and add in the marinated chicken thigh pieces. Fry off for around 5 minutes ensuring they are seared nicely and have a light golden colour all over.
Add in the onion, mild madras curry powder, tomato puree, ginger puree, cherry tomatoes and garlic and fry off for around 2 minutes. (it’s important that the spices are cooked off first, this releases the oils and creates that beautiful fragrance).
Add in the water followed by the cream and cashew butter, simmer for around 10 minutes on a low heat stirring occasionally.
Add in the yoghurt, paprika and sea salt, simmer for another 5 minutes on a low heat then check the seasoning.
Plate and garnish the Cashew Butter Chicken with the toasted cashews and fresh coriander.
Serve with:Cooked rice
Naan / Paratha / Roti or Chapati