دجاج بالكاجو والكريمة

Cut the chicken thighs into cubes

We heat the butter and oil in a wide pan, then add the chicken cubes and sauté them until they turn golden.

We remove the chicken from the pan and set it aside in a bowl.

In the same pan, we add the chopped onion and sauté it lightly.

We add the cumin seeds and minced garlic, and stir until the garlic aroma appears

We add the roasted cashews to the mixture and stir everything well.

Add the milk, cream, and chicken bouillon cube and bring the mixture to a boil

We blend the mixture using a hand blender until we get a smooth and creamy sauce

We return the sauce back to the pan and add one cup of water, stirring until it’s fully combined.

Once the sauce is smooth and combined, we add the chicken pieces back into the pan.

We let the mixture boil on medium heat for about 10 minutes until the chicken is fully cooked and the flavors are well blended

Toast the cashews in a skillet with ghee on the fire until golden in color.

Before serving, we garnish the dish with cashews fried in ghee or butter for extra crunch and flavor.