Cut chicken into bite-size pieces. Mix with yogurt, ginger, garlic, chilli, cumin, coriander and 4 g salt; stand 15 minutes.

Ingredients

• 700 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 400 gTomatoes, red, ripe, raw, year round average
• 180 gYogurt, plain, whole milk
• 30 gButter, Clarified butter (ghee)
• 100 gNuts, cashew nuts, raw
• 20 gGinger root, raw
• 7 gSalt, table
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne
• 120 gCream, fluid, heavy whipping
• 25 gButter, without salt

Method

1. Cut chicken into bite-size pieces. Mix with yogurt, ginger, garlic, chilli, cumin, coriander and 4 g salt; stand 15 minutes.
2. Heat ghee in a pan over medium-high heat (about 175 °C) and brown chicken for 8 minutes; set aside.
3. Cook tomatoes in the same pan for 10 minutes until broken down and thick.
4. Blend the tomato base with cashews, stir in cream, butter and remaining salt; keep just below a boil for 5 minutes.
5. Return chicken to the sauce and simmer 17 minutes until the largest piece reaches 74 °C; sauce and all fat remain in the dish.