3 garlic cloves, peeled
30g ginger, peeled and chopped
1 bunch fresh coriander, roots washed
1 cup (150g) raw cashews, toasted and cooled
¼ cup (70g) tandoori paste
1 cup (250g) plain greek yoghurt
1.2kg chicken thigh fillets, trimmed and cut into large pieces
2 red onions, peeled and quartered
2 tablespoons (40g) butter, ghee or vegetable oil
1 cup (250g) can peeled chopped tomatoes
275ml coconut cream
1 teaspoon sea salt
4 cardamon pods
To serve, squeeze of half lemon or lime juice
Insert Mini Bowl with the “Mini Mulitblade” and add garlic and ginger. Cut the roots and about 1cm of stem off the coriander, and add to the bowl. Reserve leaves for later.
Press PULSE for five seconds; scrape down sides, repeat until mixture is finely chopped.
Add cashews, select STIR SPEED 10 and process until nuts are finely ground (approx 1 minute). Add tandoori paste and yoghurt and STIR SPEED2. Mix until well combined and forms thick thick paste.
Remove Mini Bowl and spoon mixture over chicken; mix well and marinate overnight or as long as time permits.
Insert Multiblade and add onions. Press PULSE for two second or until onions are coarsely chopped.
Replace Multiblade with Stir Assist and add butter. Select FRY P1 and press START to begin cooking. With 5 minutes remaining, add chicken and any marinade. Close lid and remove measuring cup. Press START to finish cooking program.
At the end of the cooking time, add tomato, coconut cream, salt and cardamon pods.
Select STEW P11; press START button to confirm and again to begin STEP 1.
At the end of STEP 1. Press START to begin STEP 2 and change STIR SPEED to INTERMITTENT.
At the end of the cooking time, add reserved coriander leaves , lemon juice and season to taste. Press QUICK STIR to mix well. Serve with steamed basmati rice and tomato and coriander salad.