What I used: Serves 4
2 lb Baked chicken tikka (Refer to the recipe here)
Whole garam masala ( 2 cardamoms, 1 bay leaf, 4 cloves and 1/4th inch cinnamon)
1 onion finely chopped
2 tomatoes finely chopped
2 tsp ginger garlic paste
1 and ½ tsp cilantro powder
2 tsp chilli powder
1/4 tsp turmeric powder
3-4Tbsp cashew nut paste (raw cashewnuts ground to a slightly thick paste with water)
½ to ¾ cup heavy cream
4tsp oil or ghee
1 small onion, 1 green pepper and 1 tomato, all of them chopped to medium cubes
1/2 tsp garam masala powder
Add the powders, stir for just a minute, and add 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Once the gravy starts to leave the sides of the pan, and get greasy, season with salt.
Stir in the heavy cream, bring to a simmer and cook until the curry thickens. Add the boneless chicken to the sauce and cook for a few minutes, just to heat through. Add in the final garnish of onion, tomato and green pepper. Cook for just a minute or two. Sprinkle the garam masala. Serve it with chapathi or hot steamy rice.