This recipe was taken from ‘Anjum’s New Indian’ cook book. At first having read the recipe I was a little unsure but having now made it I can safely say it was delicious. Anjum writes she has done her own take on a classic local dinner party dish, too be fair she has done a brilliant job so here is my take on this tasty dish.

Ingredients – 4 tbsp of vegetable oil, 2 Indian bay leaves, 2 cardamom pods, 1 onion – diced, 1 heaped tsp of ginger paste, 7 cloves of garlic – diced, 800g of chicken (I used chicken thighs), good pinch of salt, 150ml natural yogurt, 30g of cashew nuts blended into a paste and mixed with 2 tbsp of water, 1/2 tsp of chilli powder, 2 tsp ground coriander, 2 small tomatoes – placed in a blender and blitzed, 1 1/2 tsp garam masala powder, 1 – 3 tsp of lemon juice, 4 hard boiled eggs and to finish a handful of chopped coriander.

Method – Heat the oil in a large pan, once hot add the bay leaves, cardamom pods and fry for 20/30 seconds or so stirring to flavour the oil.

Add the diced onion and cook until its starting to turn a nice burn colour, this should take 8/10 minutes.

Add the garlic and ginger and fry for 30/40 seconds again to flavour the onions.

Once the kitchen is smelling great with from the garlic and ginger the chicken can be added. Brown the chicken for a few minutes.

Stir in the salt, yogurt, cashew paste, chilli powder, ground coriander & blitzed tomatoes cover and cooked the chicken until its nice and tender which should take around 25 minutes. If the dish becomes too dry a splash of boiling water can be added to make a bit of a sauce.

Once you’re happy with the dish stir in the lemon juice & garam masala.

To finish the dish add the chopped coriander and serve with the pre-cooked boiled eggs, rice and breads of your choice.

Sit back and enjoy this stunning dish.