Soak the cashew nuts in 60ml of boiling water for 15 minutes.
Heat 2 tablespoons of ghee or oil in a large pan then add the diced chicken and cook for around 5 minutes, until lightly golden all over. Remove from the pan and set aside until later.
Add a little more ghee or oil to the pan if needed, then add the whole spices, onion and a generous pinch of salt. Cook for 10 minutes, then add the ginger and garlic and cook for 2 minutes longer.
In the meantime, blitz the soaked cashew nuts along with the liquid until smooth.
Add the ground spices and cook out for 2 minutes, stirring well to combine.
Pour in the passata, cashew cream and 150ml water, mixing well to combine. Bring to a boil, then cover and reduce to a simmer. Cook until thickened.
Trim and clean the mushrooms, then cut into quarters if using button mushrooms and slices if using portobellos. Heat one tablespoon of ghee or oil in a separate pan and sauté the mushrooms over a high heat for 4-5 minutes until nicely browned.
Tip the mushrooms into the prepared masala along with the chicken. Cover and simmer for a further 10-15 minutes.
Taste, adding salt, more garam masala or a little sugar if needed.
Serve garnished with the coriander and a squeeze of lemon.
Tips
For a smoother masala, puree the sautéed onions with tomatoes before cooking.
Prepare mushrooms fresh to retain flavor and texture.
Sautéing mushrooms enhances flavor but can be skipped if preferred.
For nut-free options, boil diced onions (75g) and puree them with tomatoes for a creamy base.
