Measurements

• 1.5 lbs Chicken
• 1 cup Yogurt
• 2 tbsp Lemon Juice
• 2 tsp Garam Masala
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Paprika
• 1/2 tsp Turmeric
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 Onions
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 cups Tomatoes
• 2 tbsp Tomato Paste
• 1 cup Heavy Cream
• 1/4 cup Cilantro, chopped
• 2 tbsp Butter
• 4 Cardamom pods
• 1 Cinnamon Stick
• 2 Bay Leaves
• 4 Cloves
• 1 tsp Chili Powder
• 1/4 cup Cashews, ground
• 2 tbsp Oil

Preparation Method

• In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, salt, and black pepper.
• Add chicken pieces and marinate for at least 1 hour or overnight in the refrigerator.
• Heat oil in a large pan over medium heat.
• Add onions and sauté until golden brown.
• Add garlic and ginger, and cook for another 2 minutes.
• Add cardamom, cinnamon stick, bay leaves, and cloves.
• Stir for 1 minute until fragrant.
• Add the marinated chicken to the pan and cook until the chicken is browned on all sides.
• Stir in tomato paste, pureed tomatoes, and chili powder.
• Cook for 10 minutes, stirring occasionally.
• Add ground cashews and heavy cream.
• Simmer for another 10 minutes until the sauce thickens.
• Stir in butter and garnish with cilantro before serving.

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