Ingredients

• 550 g chicken thighs
• 2 cloves of garlic (grated)
• 5 g salt (⅚ tsp)
• 1 g ginger powder (⅓ tsp)
• 5 g chili powder (⅔ tsp)
• 5 g onion powder (1⅔ tsp)
• 4 g garam masala (1⅓ tsp)
• 20 g butter (unsalted)
• 20 ml olive oil
• 20 g butter (unsalted)
• 150 g yellow onion (1 large yellow onion)
• 4 cloves of garlic (finely chopped)
• 300 g tomatoes (3 tomatoes)
• 5 g chili powder (1⅔ tsp)
• 3 g onion powder (1 tsp)
• 0.2 g cinnamon powder (a pinch)
• 5 g garam masala (½ tbsp)
• 2 bay leaves
• 75 g cashew nuts
• 50 g granulated sugar
• 50 ml water
• 70 g tomato paste (1 small can)
• 200 ml heavy cream
• 70 g butter (unsalted)
• salt (to taste)
• coriander

Instructions

1. Grate the garlic, chop the onions, and peel and chop the tomatoes.

2. Cut the chicken thighs into pieces and place them in a bowl. Add the salt, chili powder, onion powder, and garam masala Mix well and let it marinate for about 10 minutes (or longer if desired).

3. Heat some oil and a knob of butter in a saucepan and fry the chicken thighs until golden brown, about 5-7 minutes. Remove the chicken from the pan and set aside.

4. In the same pan, melt another knob of butter and add the yellow onion and garlic. Sauté for 3 minutes. Then add the tomatoes, chili powder, onion powder, cinnamon powder, garam masala, bay leaves, cashew nuts, and sugar. Mix well. Cook on medium-low heat for 15-20 minutes.

5. Add the water and tomato paste. Stir well and cook for 2-3 minutes.

6. Remove the bay leaves. Pour the warm vegetable mixture into a blender and blend until smooth.

7. Pour the sauce back into the pan and let it simmer. Add the heavy cream and cook for 4-5 minutes. Stir in the butter and mix well. Add the chicken thighs and stir together. Add salt to taste if needed; I added 5 grams (1 tsp).