2 boneless, skinless chicken thighs (cubed)
2 onions (diced)
4 tomatoes (wedged)
2 tbsp cashew nuts (soaked in hot water for 5 minutes & drained)
2 tbsp ginger (grated)
2 tbsp garlic (grated)
1 tsp tumeric powder
2 tsp chili powder (chili powder can be substituted with hot paprika powder)
1 tsp garam masala
½ lemon (juiced)
2 tbsp unsalted butter
1 tsp honey
2 cup water
1 large red chili (sliced - for garnish)
vegetable oil
| To save time and add flavour, marinate chicken the night before
| If you have a hand blender, you can blend the curry straight in the pot
Ladle curry into serving dish and garnish with red chili slices and serve hot. | This dish can be served with rice, roti prata or your favourite bread!