- 50g raw cashews
- 750g chicken thigh portions
- ½ tsp sea salt
- ½ Tbsp milk, warmed
- ½ tsp Saffron threads
- 30g Ghee (clarified butter)
- ½ cinnamon quill
- 2 green cardamom pods, smashed
- 1 clove
- 125g onions, peeled, boiled whole until tender and pureed
- 1 tsp garlic, peeled and minced
- 1 tsp ginger, peeled and minced
- ½ cup thick Greek yoghurt
- ¼ cup cream
- coriander leaves, picked
- fried shallots
In a bowl, place cashews, cover with water and stand for 5 minutes, then drain.
Process with a little water to form a smooth paste.
Sprinkle chicken with sea salt and set aside.
Combine milk and saffron, stand for 5 minutes to infuse.
In a saucepan, heat ghee, add cinnamon quill, cardamom and cloves, cook for 1 minute or until fragrant.
Add pureed onion, garlic and ginger, stir over medium heat until just beginning to colour.
Add chicken pieces and cook for 1-2 minutes to seal flavours into the meat, lower the heat, add saffron milk and yoghurt, cook for 5 minutes.
Add cashew paste and stir to combine, add cream, simmer for a further 15-20 minutes or until the chicken is tender.
Serve on a heated platter or large bowl and scatter over the coriander and crispy shallots.
John Hawkesby’s wine recommendation
2008 Muddy Water Riesling Unplugged