Prep Time: 15 m. • Marinade Time: 20 m. • Cook Time: 30 m.
Serves: 3-4
Chicken Ingredients:
¾ lb Boneless Chicken Breast, cut into bite size pieces
1 Tbsp Ginger Paste
1 Tbsp Garlic paste
1 Tbsp Red Chili Powder
1 Tbsp Neutral Oil
Salt to taste
Gravy Ingredients:
1 lb Tomatoes, roughly chopped
1 Medium Red Onion, roughly chopped
1 Tbsp Garlic paste
¼ cup Cashews, (omit if nut allergies are a concern)
1 tsp Kasoori Methi
1/2 tsp Garam Masala
4 Tbsp Sugar
2 Tbsp Kashmiri Chili Powder
5 Tbsp Butter
3 Tbsp Cream
2 Tbsp Malt Vinegar
1 ½ Tbsp White Vinegar
Salt to taste
Instructions:
Combine the ginger paste, garlic paste, and red chili powder with the chicken breast. Let marinate for 20 minutes.
Preheat your Claypot Oven to Sear/Sauté High about 5–10 minutes before the chicken is ready.
Add oil and sear the chicken on all sides. Set aside.
Add a spoonful of butter to the Claypot and cook down the onions until softened, scraping up any browned bits from the chicken.
Once softened, stir in the tomatoes and cashews.
Add garlic paste, salt, malt vinegar, sugar, garam masala, and chili powder. Mix well.
If there isn’t enough liquid from the vegetables, add about ½ cup of water—just enough to stir everything together smoothly.
Let simmer for 15–20 minutes until the vegetables are softened.
Turn off your Claypot Oven, transfer the gravy mix to a mixing bowl, and blend with an immersion blender until smooth. Strain the mixture back into the Claypot.
Add butter, cream, seared chicken, and kasoori methi. Simmer for 5–7 minutes.
Garnish with a swirl of cream and a pinch of kasoori methi. Enjoy!
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