How to make

Ingredients

• 1 medium Onion (peeled and chopped)
• 3 pcs Tomato (chopped)
• 2 pcs Green Chili (sliced, optional for heat)
• 1 tablespoon Garlic (minced)
• 1 tablespoon Ginger (minced)
• 1 tablespoon Tomato Puree (store‑bought)
• 1 teaspoon Ground Turmeric Powder (ground)
• 1 teaspoon Ground Cumin Powder (ground)
• 1 teaspoon Kashmiri Chili Powder (mild, gives color)
• 1 teaspoon Ground Coriander Powder (ground)
• 1 handful Fresh Coriander (chopped)
• 1 handful Cashews (soaked and ground)
• 0.5 teaspoon Salt (adjust to taste)
• 2 tablespoons Vegetable Oil (for cooking the vegetables)
• 2 cups Water (for boiling the vegetables)
• 2 tablespoons Ghee (clarified butter)
• 1 tablespoon Ground Almond Powder (almond flour)
• 1 tablespoon Sugar (white granulated)
• 500 grams Chicken Tikka (pre‑marinated chicken tikka pieces)
• 2 tablespoons Greek Yogurt (full‑fat)
• 0.5 cup Heavy Cream (for richness)

Instructions

1. Prep Vegetables

   Peel and chop the onion, dice the tomatoes, slice the green chilies, and mince the garlic and ginger.

   Time: PT5M

2. Boil Vegetables

   Add the chopped onion, tomatoes, green chilies, garlic, ginger, tomato puree and 2 cups of water to a medium pot. Bring to a boil, then reduce to a simmer and cook for 30‑45 minutes until everything is very soft.

   Time: PT40M

   Temperature: medium heat

3. Blend Sauce

   Allow the boiled mixture to cool slightly, then blend with a stick blender or countertop blender until completely smooth (about 2‑3 minutes).

   Time: PT5M

4. Melt Ghee

   Heat 2 tbsp ghee in a frying pan over medium heat until fully melted.

   Time: PT2M

   Temperature: medium

5. Toast Almond Powder and Sugar

   Add 1 tbsp ground almond powder and 1 tbsp sugar to the melted ghee. Stir continuously for 1‑2 minutes until fragrant and lightly golden.

   Time: PT2M

   Temperature: medium

6. Add Chicken Tikka

   Add the pre‑marinated chicken tikka pieces, reduce heat to low, and stir‑fry for 3‑4 minutes until the chicken is lightly browned.

   Time: PT4M

   Temperature: low

7. Combine Sauce

   Pour the blended tomato‑almond sauce (about 2 cups) into the pan, stir well, and bring to a gentle simmer.

   Time: PT2M

   Temperature: medium

8. Finish with Yogurt and Cream

   Stir in 2 tbsp Greek yogurt and ½ cup heavy cream. Reduce heat to low and simmer for 5‑7 minutes until the sauce thickens and a thin layer of oil separates on top.

   Time: PT7M

   Temperature: low

9. Garnish and Season

   Add the chopped fresh coriander and ground cashews, adjust salt to taste, and give a final stir.

   Time: PT2M

10. Serve

    Turn off the heat, let the curry rest for 2 minutes, then serve hot with steamed rice or naan bread.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

15g

Fat

30g

Fiber

3g