• 2 Geerokte Kip
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• Juice of ½ lemon
• ¼ teaspoon turmeric powder
• ½ teaspoon chilli powder
• Salt and pepper
• 2 onions
• 4 tomatoes
• 1 handful of cashew nuts
• 2 tablespoons oil
• 1 cup warm water
• 2 tablespoons butter
• 1 tablespoon garlic grated
• 1 tablespoon ginger grated
• ¼ teaspoon turmeric powder
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon garam masala
• 1 teaspoon honey
• Salt and pepper to taste
• 1 cup of warm water
• 1 large red chili, seeds removed, sliced into thin slivers (for garnish)
• 1 stalk mint leaves (for garnish)

HOW TO MAKE IT

1. Rinse and cut smoked chicken into small even cubes.
2. Marinate chicken with ginger, garlic, lemon juice, salt, turmeric powder and chilli powder for 30 minutes or overnight.
3. Roughly chop onions and tomatoes. Soak cashew nuts in warm water.
4. In a large pan, heat up the butter over a low flame.
5. Add in the onions, grated ginger, grated garlic and sauté until onions have caramelised.
6. Add in the tomatoes and sauté further to combine all the ingredients. Then add in turmeric powder, chili powder, garam masala. Cook with lid on for about 20 minutes, until the gravy thickens and the oil starts to bubble around the edges.
7. Add in drained soaked cashews, honey and warm water. Season with salt and pepper.
8. Using a hand blender, blitz the ingredients in the pan. Cook for about 10minutes. Take the pan off the heat and set it aside.
9. In a separate pan, heat up oil. Add in the chicken to cook for 12-15 minutes. Once the chicken is cooked, toss the chicken into the sauce and stir.
10. Using a pair of tongs, heat a small piece of charcoal on the gas burner until red-hot.
11. Put the hot coal in a clean metal bowl. Place the bowl in the centre of the curry.
12. Pour the ghee onto the coal, cover the pan with a lid immediately. Leave to smoke for 2 minutes.
13. Remove the metal bowl. Garnish with red chili slivers and mint leaves. Serve.