Measurements

• 500g Chicken
• 1 cup Yogurt
• 2 tbsp Lemon Juice
• 1 tbsp Garam Masala
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Turmeric
• 1 tsp Chili Powder
• 1 tsp Salt
• 3 tbsp Butter
• 2 Onions
• 4 cloves Garlic
• 1 inch Ginger
• 400g Tomatoes
• 1/2 cup Cream
• 1/4 cup Cashews (soaked and blended)
• 4 Cardamom pods
• 1 Cinnamon Stick
• 2 Bay Leaves
• 1 tsp Fenugreek Leaves
• Cilantro (for garnish)

Preparation Method

• 1. In a bowl, mix yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, and salt. Add chicken and marinate for at least 1 hour.
• 2. Heat 2 tbsp butter in a pan. Add onions, garlic, and ginger. Sauté until onions are golden.
• 3. Add cardamom, cinnamon, and bay leaves. Cook for 1 minute.
• 4. Stir in tomato puree and cook until oil separates.
• 5. Add marinated chicken and cook until chicken is done.
• 6. Blend cashews with a little water to make a paste. Add to the pan.
• 7. Stir in cream and fenugreek leaves. Simmer for 5 minutes.
• 8. Add remaining butter and garnish with cilantro. Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.