Cashew Nut Butter Chicken And Tandoori Chicken Pocket by Chef Mehboob

Ingredients for Cashew Nut Butter Chicken:

• Chicken thigh boneless 1 kg
• Garlic ginger paste 2 tbsp
• Onion 02
• Tandoori curry paste 2 tbsp
• Coriander powder 1 tbsp
• Nutmeg powder 1/2 tsp
• Salt to taste
• Butter 2 tbsp
• Cashew nut 1/2 cup
• Cream 1/2 cup
• Coconut milk 1/2 cup
• Cashew nut for garnish
• Oil 1/4 cup

Method:

1. Melt butter in one pan and fry ginger garlic paste and onion until golden brown.
2. Now put tandoori curry paste, coriander powder and nutmeg powder and cook for 2 minutes.
3. Then add chicken thigh cubes and cook on high flame for 5 minutes until chicken turns to brown.
4. In end, add chopped cashew nut, cream and coconut milk and cook on low flame for 25 minutes.
5. Take out in serving bowl, garnish with chopped cashew nuts and serve with hot steam rice.

Ingredients for Tandoori Chicken Pocket:

• Tandoori curry paste 3 tbsp
• Yogurt 1-1/4 cup
• Chicken thigh boneless 12
• Lemon juice 3 tbsp
• Salt to taste
• Black pepper powder 1 tsp
• Pita bread 06

For Making Relish:

• Orange 02
• Tomato 02
• Mint 1 tbsp
• Onion 01
• Vinegar 1 tbsp

Method:

1. In one bowl, put tandoori curry paste, salt, black pepper, yogurt, and garlic juice and mix it nicely.
2. Now mix chicken thigh and leave in fridge for whole night .
3. Take out chicken thigh from marination. Then spread some oil and do BBQ.
4. Cut pita bread from center, make pockets and fill with BBQ chicken.
5. For Making Relish: Mix orange, tomato, mint, onion and vinegar.
6. Sprinkle salt and chopped black pepper and mix it.
7. Fill in pita bread pocket and serve.