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  1. Here bro, ik you lookin for this –
    MARINADE
    2lbs chopped chicken thighs
    1C greek yogurt
    2tsp garam masala
    ½ tsp cayenne pepper
    1tsp turmeric
    ½ tsp chili powder
    1tsp paprika
    1 lemons juice
    1Tbsp Grated fresh ginger
    2tsp Grated garlic
    1tsp OCEAN (SALT)

    THE SAUCE
    Oil for sauteeing
    1/2 onion, sliced
    3 medium sized tomatoes (chopped
    1C chicken stock
    The same spices from the Marinade (same amount too)
    1Tbsp Grated fresh ginger
    2tsp Grated garlic
    ½ C cashews
    ½ C heavy cream
    5Tbsp Butter
    Adjust salt after sauce is blended!

  2. Indian here. Small thing I see a lot of non South Asians doing is not browning the onions and adding tomatoes together with onion. The rule is to add whole spices to hot oil, let it give off fragrance, then add onions, let those turn translucent and then add tomatoes, cook till the water evaporates and the oil separates out. Then you can go ahead and add your dry spices and saute till the fragrance becomes too alluring to avoid and finally add the ginger and garlic and cook for a couple minutes till you feel like licking it off the pan. And then finally you can go ahead and add your water/stock and cashew paste. If you do this the gravy becomes almost blended enuf in the pan itself so you don't even have to have a blender.

  15. Hey @Jose.elCook I made this today at it's amazing! Luckily I was able to use the cashews lol But I so appreciated the short video demonstrating the order to cook everything in! I'm a more visual learner, so this is great.
    My husband LOVES the recipe and is so excited I'm learning how to make more Indian cuisine.
    Your channel is now making me think I need a molcajete 😂

  22. -Marinade a minimum of 12hrs, 1hr won't do anything.
    -Sweat your onions over a med/low heat.
    -Better to start with whole spice seeds and cook them in oil/ghee to release the aromatics.

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