Finely chop onion. Mix chicken with ginger, garlic, cumin, coriander, cardamom and 4 g salt.

Ingredients

• 700 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 180 gYogurt, plain, whole milk
• 100 gNuts, cashew nuts, raw
• 180 gOnions, raw
• 30 gButter, Clarified butter (ghee)
• 20 gGinger root, raw
• 7 gSalt, table
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 2 gSpices, cardamom

Method

1. Finely chop onion. Mix chicken with ginger, garlic, cumin, coriander, cardamom and 4 g salt.
2. Blend cashews with yogurt to a smooth paste and keep it off the heat. Add 3 g salt and stir.
3. Heat ghee to 170 °C, fry onion for 6 minutes until golden and brown chicken for a further 6 minutes.
4. Reduce heat to 90 °C, stir in yogurt-cashew paste in portions and stir 10 minutes so the sauce does not split.
5. Cook covered 18 minutes to a mild pale sauce and a 74 °C chicken centre; all ghee and sauce are served.