Ingredients

• 530 g chicken thigh fillets, each thigh cut into 8 pieces
• 20 g lemon juice
• ¼ tsp salt
• 100 g natural yoghurt
• 80 g tandoori paste (see Tips)
• oil, for greasing
• 1 ⅓ tsp cumin seeds
• 1 ⅓ tsp coriander seeds
• 1 ⅓ cm cinnamon quill
• ⅔ black cardamom pod
• ⅔ tsp fenugreek seeds
• 30 g ghee (see Tips)
• ⅔ - 1 ⅓ brown onions (approx. 180 g), cut into halves
• 15 g ginger paste (see Tips)
• 5 g garlic paste (see Tips)
• ⅔ tsp salt
• 1 ⅓ fresh long green chillies, trimmed and cut into halves (optional)
• 13 ½ sprigs fresh coriander, leaves, stalks and roots, cut into thirds, plus extra leaves for garnishing (see Tips)
• 270 g canned whole tomatoes
• 45 g water
• 45 g cashews, plus extra for garnishing
• 30 g unsalted butter
• ⅔ tsp garam masala (see Tips)
• 65 g pouring (whipping) cream

Devices & Accessories

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