Chicken Tikka Masala

Ingredients

• 600 g of chicken
• 50 g of plain yogurt
• 2 tablespoons of ground cilantro
• 1 tablespoon of ground cumin
• 1.5 tablespoons of turmeric powder
• 2 tablespoons of hot pepper powder
• Depending on the amount
• salt, to taste
• 1 tablespoon of spices for biryani
• 1 tablespoon of grated ginger
• Finely chop the garlic to the desired amount.
• 2 onions, finely chopped
• 1 tablespoon of finely chopped fresh chili pepper
• One tablespoon of chopped tomatoes
• 2 tablespoons of chopped walnuts
• 2 tablespoons of walnuts

First, prepare a marinade in a large container.

Add salt (turmeric, cumin, cilantro, chili pepper) in sufficient quantity, biryani powder, garlic paste, ginger paste, yogurt, and oil paint (2 tablespoons), and mix well.

Next, cut the chicken into small pieces and wash it thoroughly.

Next, make sure to season the chicken thoroughly and let it rest, covered with a sheet of foil, for an hour.

Next, heat a medium-sized pot and cook only the seasoned chicken in it, until it is fully cooked.

Next, remove the chicken from the pot and let it cool.

Once cooled, use skewers to thread each piece of chicken and place it in a warm pot.

Next, pour the oil paint into the pan and add the chopped onion and garlic.

Once the onion is softened, add the diced tomatoes and continue to cook.

Once the tomatoes are soft, add the marinated chicken (with the spices used) and cook over low heat for about 1 hour, until the sauce thickens.

Remove the chicken from the skewers and mix it with the sauce, as well as the cashew nut paste and the cashew nut butter.

Thoroughly mix and serve.