Cashew Butter Chicken

Ingredients

• 2 boneless chicken breasts, cut into 1 inch cubes
• 2 tablespoons cashew butter
• ⅓ cup whisked yogurt
• 2 teaspoons ginger-garlic-green chilli paste
• Salt to taste
• ¾ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• ¼ teaspoon roasted fenugreek leaf (kasuri methi) powder + for sprinkling
• ¼ teaspoon yellow chilli powder
• 4 tablespoons oil
• 2-3 green cardamoms
• 2 bay leaves
• 1 mace blade
• 6-8 black peppercorns
• 3 medium onions, sliced
• 6-8 garlic cloves
• 2 inch ginger, roughly chopped
• 3 medium tomatoes, sliced
• 6-8 fresh coriander stems
• 2 tablespoons melon seeds (magaz)
• 2 teaspoons honey
• 2 tablespoons fresh cream + for garnish
• Fresh coriander leaves for garnish

Method

1. Take chicken in a large bowl, add yogurt, ginger-garlic-green chilli paste, salt, ¼ teaspoon turmeric powder, garam masala powder, roasted fenugreek leaves powder and yellow chilli powder and mix till each chicken cube is well coated with the masala. Set aside to marinate for 15-20 minutes. 
2. Heat 2 tablespoons oil in an iron pan, add green cardamoms, bay leaves, mace blade, black peppercorns and onions and sauté for 1-2 minutes. Add garlic and ginger, mix well and saute for 1-2 minutes.
3. Add tomatoes, mix well and saute for 2-3 minutes. 
4. Add coriander stems and salt, mix and saute for 1-2 minutes.
5. Add remaining turmeric powder and melon seeds, mix well and saute for 1 minute.
6. Add 2 cups water, mix well and cook till the mixture comes to a boil. Reduce heat to low, cover and continue to cook for 8-10 minutes.
7. Take the pan off the heat and allow to cool slightly. Discard the bay leaf and transfer the cooked mixture into a mixer jar and grind to a fine paste. 
8. Heat remaining oil in the same iron pan. Place the marinated chicken cubes and cook on high heat for 3-4 minutes. Flip the chicken cubes and cook the other side for 2-3 minutes. 
9. Reduce the heat to medium, add the ground paste and mix well. Cook for 5 minutes.
10. Add cashew butter and mix well. Add honey, sprinkle a little dried fenugreek leaf powder and drizzle fresh cream and mix well. Switch the heat off. 
11. Transfer into a serving bowl, garnish with fresh cream and coriander leaves.