Chicken masala


250g boneless chicken
2tbsp rapeseed oil
1 medium red onion
3 large tomatoes
½ cup cashew nuts
100g tomato puree
1 tbsp dried fenugreek leaves
100ml low fat cream
1tsp garam masala
1tsp red chilli powder 1tbsp ginger- garlic paste
2tbsp thick low fat yoghurt
Salt to taste


Marinate the chicken with the ginger garlic paste and the yoghurt for 20 min. Soak the cashew in warm water for 15 minutes.Chop the onions and tomatoes. Heat 1 tbsp oil to a pan. Sear the chicken pieces in the hot oil for 1 minute on each side to a golden colour.

Remove the chicken pieces. In the same pan, add 1tbsp oil and the chopped onions. Saute till a translucent pink. Add the tomatoes, red chili powder, garam masala powder and cook on medium flame till the tomatoes are tender (approx. 4-5 minutes). Remove from flame and run in a blender with the soaked cashews to make a smooth paste. Return to the pan and add the tomato puree. Bring to a boil and add the chicken pieces.

Simmer for 4-5 minutes till the chicken is cooked. Add the low fat cream and simmer for 2 minutes. Broil the fenugreek leaves on a pan. Crush the fenugreek leaves over the curry and remove from fire. Serve hot.

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