Ingredients

Chicken

• 600 grams chicken breast, cut into chunks

Marinade

• ⅓ cup yogurt
• ¾ teaspoon turmeric powder
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon garam masala
• 1 tablespoon ginger-garlic paste (or minced ginger and garlic)
• 1 tablespoon ghee or melted butter
• 1 teaspoon salt

Sauce

• 75 grams butter (5 tablespoons)
• 1 teaspoon ginger-garlic paste (or minced ginger and garlic)
• 1 teaspoon Kashmiri chili powder (or paprika)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• ½ cup raw cashews, soaked in warm water for 15–20 minutes
• 1 cup tomato puree (250 ml)
• 2 tablespoons honey
• 2 tablespoons kasuri methi (dried fenugreek leaves)
• 1 tablespoon cream
• Salt, to taste

Instructions

1. Marinate the chicken
   Lightly score the chicken pieces. Combine them with all marinade ingredients, mixing well so everything is evenly coated. Place in a bowl, cover with cling film, and refrigerate.
2. Resting time
   Allow the chicken to marinate for 30–40 minutes, or preferably overnight for deeper flavor.
3. Grill the chicken
   Thread the chicken onto skewers and cook on a barbecue, stovetop grill, or oven (grill setting). Turn halfway through cooking to ensure even browning. The pieces should develop a slight char. Set aside once done.
4. Make the cashew paste
   Blend the soaked cashews with a small amount of water until smooth. Keep aside.
5. Start the sauce
   Heat butter in a heavy-bottomed pot. Once melted, add ginger-garlic paste, followed by turmeric and chili powder. Sauté briefly, then pour in the tomato puree.
6. Build the flavor
   Stir in any remaining marinade, then add kasuri methi and garam masala.
7. Finish the base
   Add the cashew paste and honey, then switch off the heat.
8. Blend the sauce
   Use a stick blender to process everything into a smooth, creamy sauce.
9. Simmer
   Season with salt and let the sauce cook gently for 3–4 minutes.
10. Combine chicken and sauce
    Add the grilled chicken pieces and mix well so they are fully coated.
11. Final touch
    Stir in the cream and simmer for another 5–6 minutes. Turn off the heat once ready.

• Serve hot with naan or basmati rice.