By Chef Jet
June 15, 2017
1Skin and bone the chicken thighs and cut the flesh into 1 inch chunks.
2Mix the dry spices with the almond or cashew flour.
3Add the cream and boiling water and allow to sit to allow the oils from the nuts to come out. This thickens the final sauce.
4Make a paste from the ginger & garlic with a little salt and water.
5Heat three tablespoons of vegetable oil in a saucepan.
6Add the finely minced chilies and the ginger/garlic paste.
7Cook for five minutes.
8Add the chicken and stir over a gentle heat until the chicken is fully cooked. Try not to make the chicken brown. This is a regal dish and was meant to be light in color.
9Add the cream/almond mixture and stir well with the chicken.
10Cook for five to ten minutes until it the sauce begins to thicken.
11Place on a serving dish and sprinkle with the juice of one lime.
12Top with a handful of coriander leaves and serve with more limes, some white rice and your favorite Indian bread.
6 boneless, skinless chicken thighs
1 white onion, sliced
4 cloves garlic, peeled
2 inches of fresh ginger
3 green chiles, deseeded and finely minced
1 tsp ground tumeric
1/2 tsp salt
1 tsp sugar
1 tsp chili powder
1 cup finely ground almonds or ground cashews
1 cup whipping (heavy) cream
1/2 cup boiling water
1/4 cup chopped cilantro leaves
vegetable oil for cooking