INGREDIENTS
450 g
Chicken thighs, boneless skinless
5
large cloves 30 grams garlic
2
Chili peppers, fresh
30 g
Ginger, fresh
600 g
Tomatoes, whole stewed
2 tbsp
Tomato paste
1
Cinnamon stick
4 cloves
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1 tsp
Fenugreek, dried
1 tsp
Fenugreek seeds
2 tsp
Garam masala
1
Pod black cardamom
6
Pods green cardamom
1/4 tsp
Saffron
2 tsp
Salt
1 tbsp
Vegetable oil
40 g
Cashew nuts, raw
3 tbsp
Cultured unsalted butter
1/3 cup
Heavy cream
1/3 cup
Yogurt, plain