Cut the chicken breast into pieces, add a little rapeseed oil, paprika powder, salt, chilli, ginger paste and garlic granules. Mix everything together and let it rest in the refrigerator for at least 1 hour (even better overnight). Then fry the marinated chicken pieces in a little rapeseed oil and remove from the pan.
Fry the onions in the roasting fat of the chicken breast for 5 minutes. Add the diced vine tomatoes and cashew nuts. Season with a pinch of salt, a pinch of paprika powder, 2 teaspoons of Indian Allrounder and a pinch of sugar. Add vinegar and water. Simmer for about 20 minutes (I made the rice in between). Finally add Garam Masala.
it goes on like this
Puree the sauce in a blender or with a hand blender and pass through a sieve again. Put the sauce back in the pan, add the fried chicken and bring to the boil. Add butter. Season again to taste and add a dash of cream. But you can also enjoy it without cream, as the sauce already has a good consistency thanks to the cashew nuts. This food tastes great with rice and flatbread.
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