Chicken in Creamy Yoghurt Sauce

DIRECTIONS

• Heat butter and sauté chicken pieces for 5 minutes.
• Add shallots and green pepper, stirfry for 3-4 minutes.
• Remove sauteed items.
• Add the oil to the remaining butter.
• Add the whole spices: bay leaves, cinnamon, green cardamom and cloves.
• Add onion, garlic and ginger, and fry until lightly browned.
• Add ground cumin, coriander, turmeric, chili powder, tomato puree and salt.
• Cook gently until the oil separates.
• Reduce heat and slowly add in the yoghurt while stirring.
• Add chicken, shallots, green pepper and cashew-cream paste.
• Spinkle garam masala, simmer for 5 minutes.
• Garnish and serve with naan or rice.