How to cook

• Step 1
  In a pot on medium heat, add 2 tablespoons of vegetable oil and cook the onions until tender, add the minced garlic, grated ginger, and stir. Add 25 grams of butter, 1 tablespoon of garam masala spice, red chili flakes, cumin, dried coriander, hot red chili powder, salt, and pepper, and stir well. Add Knorr chicken stock cube and stir.
• Step 2
  Add the mashed tomatoes, tomato paste, sugar, warm water, yogurt and let simmer for 10 minutes on low heat.
• Step 3
  Season the chicken with salt, pepper, and the remaining tablespoon of garam masala spice.
• Step 4
  In a separate pot, cook chicken in batches in the remaining 2 tablespoons of vegetable oil until tender and golden. (about 10 minutes)
• Step 5
  Add chicken to the tomato/yogurt sauce and let boil for 5 minutes. Add fresh cream and let boil for another 2 to 3 minutes. Add the remaining butter, lemon juice, and cashews and stir well.
• Step 6
  Transfer to a serving bowl and garnish with fresh coriander leaves, chopped green onions, and more cashews. Serve with basmati rice.