Cashew butter chicken
*1kg skinless chicken thigh fillets, quartered *2tbsp coarsely chopped roasted cashews *1 large handful coriander leaves, coarsely chopped to garnish
*cooked quinoa, to serve for the marinade
*125g natural yogurt *juice of ½ lemon *2 cloves garlic, finely chopped *4cm knob of ginger, peeled and coarsely grated
*1tsp garam masala *½tsp ground turmeric *½tsp ground cumin *½tsp chilli powder *½tsp Himalayan salt for the sauce
*75g raw cashews, soaked in cold water for 4 hours *250ml coconut cream *2tbsp ghee *3 cloves garlic, finely chopped *4cm knob of ginger, peeled and finely grated
*1tsp ground cumin *½tsp ground cinnamon *½tsp garam masala *½tsp chilli powder *375ml tomato passata *160ml water
Combine all of the marinade ingredients in a medium bowl and mix well. Add the chicken and stir to coat. Cover and refrigerate for 4 hours.
For the sauce, drain and rinse the cashews and put in a blender or food processor. Mix until finely chopped. Add the coconut cream and blend until smooth. Set aside.
Heat the ghee in a large frying pan over a low heat. Cook the garlic and ginger until the garlic has softened. Add the spices and cook until fragrant. Add the passata and simmer for 5 minutes. Add the cashew sauce and water and gently simmer for 10 minutes.
Preheat a large frying pan or heavy-based saucepan over a high heat. Once very hot, cook the marinated chicken pieces in batches for 2 minutes on each side, or until browned. Add the chicken to the sauce and stir to coat. Cook for 20 minutes, or until the chicken is cooked through.
Serve with the roasted cashews, coriander and quinoa.