Recipes Details

Peel and dice your garlic, onion and ginger. Cut the chicken into chunks and place in a bowl. Season with the chicken spice mix (1 tsp of ground cumin, garam masala, chilli powder and turmeric), yogurt, half of the crushed garlic and half of the peeled minced ginger. Marinate for at least 30 minutes or overnight for extra flavour. Cook the chicken in a griddle pan until fully cooked, then set aside.

Heat 1 tbsp of oil or butter in a pan. Add star anise, cardamom pods, and bayleaf if using. Fry the diced onion, then add the remaining garlic and ginger. Cook until softened.

Stir in the tomato puree, chopped tomatoes, and 1 tsp of ground cumin, garam masala, chilli powder and turmeric. Add optional cashew nuts if desired. Simmer on low for a few minutes, then blend the sauce until smooth with 120ml water and return to the pan.

Add the cooked chicken and cream cheese to the sauce, stirring until fully coated. Add 150ml water if the sauce is too thick, or simmer until it reaches your desired consistency. Taste and adjust seasoning with salt, chilli or spices.

Serve garnished with chopped coriander alongside cooked rice and vegetables.