Cooking Mode: Punjabi Chicken Tikka Lababdar

Step 1 of 5

Marinate chicken breast in yogurt, half ginger-garlic paste, red chili powder, and salt for 30 minutes; pan-sear until charred.

Step 2 of 5

Boil chopped onions, tomatoes, and cashews for 10 minutes, then blend into a smooth puree.

Step 3 of 5

Melt butter in a pan, sauté remaining ginger-garlic paste, pour in the puree, and cook until oil separates.

Step 4 of 5

Stir in heavy cream, garam masala, water, and the charred chicken pieces.

Step 5 of 5

Simmer for 8 minutes and serve warm with naan.