Lina Gautam's recipe as seen on the Today Show.


For Marination:

  • 4 chicken brest cut into cubes
  • 5 tblsp natural yoghurt
  • 0.5 tsp turmeric powder
  • 0.5 tsp salt
  • 1 tsp plain masala (cumin and coriander powder)
  • 0.5 tsp chilli powder or to your taste
  • 4-5 cloves garlic crushed or grated
  • 1 tsp grated ginger

For the Sauce:

  • 3 tblsp vegetable oil
  • 1 tsp cumin seeds
  • 1 medium onion finely chopped
  • 1 tsp turmeric powder
  • 1 tsp salt or to your taste
  • 3-4 cloves garlic grated or crushed
  • 1 tsp grated or crushed ginger
  • 1 tsp plain masala (cumin and coriander powder)
  • 400 gm of chopped tin tomato
  • 2 tblsp cashewnuts
  • 1 tsp sugar
  • 1 tsp garam masala
  • 2 tblsp fresh cream (opt)
  • handful of fresh coriander chopped


  1. First marinate the chicken and leave it at least for 15 minutes or 2-3 hrs if time allows.
  2. Preheat the grill to 300 degree and place the marinated chicken pieces on the tray and cook under the grill for about 10 minutes.
  3. Mean time heat the oil and fry cumin seeds for 5 seconds .
  4. Add chopped onion with turmeric, salt , garlic ,ginger and plain masala . cook in a medium heat for about a minute until onion gets bit soft.
  5. Add tomato, cashew nuts , sugar and mix together.
  6. Transfer the sauce into a blender and give it a quick blast to make a smooth and velvety paste.
  7. Transfer back to the pot with extra ½ cup to 1 cup of hot water to make the sauce bit runny and cook for about a minute or so
  8. Now add the grilled chicken and let it cook in the sauce for about another 2 minutes.
  9. Add garam masala, cream (if using) and finish it with fresh coriander and serve hot with fluffy rice or hot naan.