Ingredients
Chicken and sauce
For the broth (if making)
Directions
- 1
If using a whole chicken, break it down using a very sharp knife and kitchen shears. Leave the bones in the thighs, but remove them from the breast and use them in the stock. Cut each breast in half so that they cook evenly. Optional, but I also like to separate the tender from the breast to have extra pieces. In total you should have 10 pieces from the whole chicken (two wings, two drumsticks, two thighs, two breasts, two tenders) You can also use 6 chicken thighs instead of breaking down a whole chicken, if you like
- 2
If making the broth, put the leftover chicken bones in a pot along with the rest of the broth ingredients. Bring to a boil and immediately reduce to a simmer, making sure to remove any impurities that rise to the surface. Let it simmer for at least one hour. Drain and discard the bones and cooked veggies
- 3
To make the base of the sauce, caramelize the onion (some burnt bits are fine). Add cashews to a food processor and blitz a few times. Then, add the caramelized onions and the yogurt and blitz until you form a paste. Add a bit of water if needed
