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Oh my goodness, this recipe is as good as you can get in any authentic Indian restaurant.  Easy and quick to cook once prep is done.  I have adapted this from Romy Gill’s original recipe which is an authentic North Indian dish her Grandmother used to make. Enjoy tweaking, use broccoli or cauliflower rice if you don’t want to use gains.

Prep Time: 2hrs min mins

Cook Time: 45 mins  

Portions: 5


For marinade -

*Obviously for the healthier option buy organic and grass fed if affordable but get what suits you

500g chicken breasts chunky diced

50ml coconut yoghurt

2tsp finely grated ginger and same of garlic

1 tbspn garam masala

1 tbspn tandoori masala

1 tsp cumin powder

1 tsp coriander powder

1 tspn red chilli powder

1 tspn salt (use a good quality salt)

Butter Sauce Ingredients:

6tsp ghee (you could substitute for coconut if unable to tolerate ghee)

2 tspn finely grated ginger and same again for garlic

3 tbspn tomato puree

1 heaped tsp garam masala

1 heaped tsp tandoori masala

½ finely grated turmeric or 1 heaped tspn ground turmeric

1 tspn Kashmiri chilli grated or finely diced (I used green chilli without seeds so very mild)

3 tspn fenugreek leaves

2 tspn salt (good quality pink salt preferably)

400g raw cashews

800ml water


Prepare your vegetables

  • Grate garlic & ginger

Make your spice marinade

  • Make the marinade paste – mix all ingredients with yoghurt
  • Add diced chicken and leave to marinade from ½ hr to overnight depending upon time

Prepare your cashew cream

  • Soak all of the raw cashews in 700ml of water minimum 2hrs but ideally 6hrs plus

Cook it all with love

  • Pre-heat oven 200c/160 fan or grill to medium-high heat
  • Place marinated chicken onto oven proof pan and pop into oven for 20 mins or grill for 10min till brown
  • Once chicken cooked and tender just leave to rest until sauce is ready
  • Blend the water and soaked raw cashews to a smooth creamy consistency
  • Large heavy bottomed pan over a low/ medium heat – melt ghee
  • Add the grated ginger, garlic, chilli simmer for a few minutes
  • Add the spices and turn down the temp to a low gas to cook for a few moments  
  • Add the cashew cream, stirring and adding additional 100ml water if too thick a consistency
  • Pop on the lid and gently simmer for 10 minutes careful not to burn the bottom
  • Combine the chicken with the sauce and simmer for another 5 minutes

Serving suggestions:

Cauliflower or broccoli rice/ rice of choice

Cumin Rice or Veg Rice:


1 tbspn ghee or coconut oil

2 tspns cumin seeds

2 x cups soaked basmati rice (brown or white)


Gently melt butter or oil, add cumin seeds and gently brown, add the pre-soaked basmati rice (brown takes longer to cook) top up with cold water until covering rice grains with 1 inch above, turn up heat, pop on lid and simmer until cooked.

Veggie rice alternative, just add cauliflower or broccoli rice to melted spice mix and add ½ cup water, stir, pop on lid and cook on a low heat until veggies are tender.



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