Thia was an absolute hit at dinner yesterday! I will have to tell you I made a few changes because of what I had available to me and what other users changed. To start, I used one big yellow onion instead of the white onion & shallot combo. I used 3 Tbs of butter, 2 1/2 ts. lemon juice, 3 Tbs of freshly grated ginger plus pre-chopped garlic to make up the paste. I also used a lot more of Garam Masala....maybe 4-5 ts. to suite taste and 1 ts. ground coriander. I used 1/4 c. heavy cream instead of half & half and if I had fenugreek I would have put it in also as noted by another user.
I marinated the chicken with sherry for an hour and when cooking it, I let it cook so that I it browned enough to give the chicken a slight grilled flavor. I also did not need to add the water & cornstarch because the sauce came out to my desired thickness without it. I will note that had I had ground cashews as noted by another user, I would have put some in the recipe.
All in all, my mouth was bursting with flavor! It was my best dish yet when it comes to flavor. Definitely restaurant potential. Thanks!
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