Testing Recipe

Testing Recipe

Ingredients

  • ½ kg boneless chicken, (cut to 1 inch pieces)

  • ½ to ¾ teaspoon Kashmiri red chili powder, (or paprika adjust to taste, reduce for kids)

  • ¼ to ⅓ teaspoon salt, (adjust to taste)

  • ¾ to 1 tablespoon lemon juice

  • ⅓ cup Greek yogurt, ((hung curd/thick curd, refer notes))

  • ¾ tablespoon ginger garlic paste, ((or ½ tbsp fine grated ginger + ½ tbsp fine grated garlic))

  • ⅛ teaspoon turmeric, ((haldi, optional))

  • ¾ to 1 teaspoon garam masala, ((adjust to taste))

  • ½ teaspoon cumin powder, ((optional))

  • 1 teaspoon coriander powder, ((optional))

  • 1 teaspoon kasuri methi, ((optional, dried fenugreek leaves))

  • ¾ to 1 tablespoon oil

  • 2 to 3 tablespoons butter, (or ghee (divided))

  • 2 inch cinnamon, (piece (optional, for extra flavor))

  • 2 to 4 green cardamoms, ((optional, for added flavor))

  • 2 to 4 cloves, ((optional))

  • 1½ cups onions, (sliced (optional, *updated, cuts down acidity from tomatoes))

  • 600 grams fresh tomatoes, ((or 1 cup passata/canned tomato puree or ⅓ cup double concentrate tomato paste - for 1x))

  • ¾ tablespoon ginger garlic paste, ((or ½ tbsp each fine grated ginger and garlic))

  • 1 to 2 green chilies, (optional, deseed, slit or chop)

  • 28 whole raw cashews, (soaked in hot water, sub with ¼ to ⅓ cup heavy cream)

  • ½ cup water, (to blend (more if required))

  • 1 to 2 teaspoons Kashmiri chili powder, ((reduce for kids, adjust to taste))

  • 1 to 1½ teaspoons garam masala, ((divided, adjust to taste))

  • 1 to 1½ teaspoon coriander powder, ((optional, adjust to taste))

  • ½ teaspoon cumin powder, ((optional, adjust to taste))

  • ½ to ¾ teaspoon salt, ((adjust to taste))

  • 1 teaspoon sugar, ((to balance the flavors))

  • ½ tablespoon Kasuri methi, ((dried fenugreek leaves))

  • 1 cup hot water, (to make gravy (cut down to ½ cup if omitting cashews))

  • ⅓ cup heavy cream, ( or whipping cream (divided))

  • 2 tablespoons coriander leaves, ((fine chopped to garnish))