Preparation

• Cut the chicken into pieces and marinate with tomato paste, 1 crushed garlic clove, half of the grated ginger, 2 teaspoons of garam masala, juice of half a lime, and a pinch of salt. Refrigerate.
• In a sauté pan, sauté the chopped onion, remaining garlic and ginger with 2 tablespoons of oil and cook for 10 minutes, stirring to prevent burning.
• Add the following spices: cumin, coriander, paprika, remaining garam masala, and ground cardamom. Mix well. Pour in a small glass of water and let evaporate.
• Next, add the tomato pulp and cashew nuts along with a glass of water. Cover and simmer on low for 20 minutes.
• Meanwhile, heat 2 tablespoons of oil in another pan and sauté the marinated chicken until browned on all sides. Set aside.
• In a blender, puree the sauce until smooth and creamy, then return to the sauté pan with the butter and chicken. Cook for an additional 10 minutes.
• Finally, stir in the cream and coconut milk. Serve immediately topped with chopped fresh coriander and accompany with basmati rice.