Ingredients:
- ½ kg chicken, washed and cut into medium sized pieces
- 3 tbsp curds
- 1 tsp red chilli powder (adjust to suit your spice level)
- ¼ tsp turmeric pwd
- salt to taste
Make a paste:
-
6-7 cashewnuts
-
4-5 tbsps milk
-
Dry roast and make a fine powder:
-
1” cinnamon
-
10-12 curry leaves
-
3 cloves
Rest of the ingredients:
- 3-4 tbsps oil
- 2 big onions finely chopped
- 1 large tomato finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp coriander powder
- 3/4 tsp black pepper powder (adjust to suit your spice level)
- ¼ tsp cumin powder
- coriander leaves for garnish
Method :
- Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
- While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
- Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
- Heat 1 1/2 tbsps of oil in a cooking vessel.
Add the onions and saute till pink. Add ginger-garlic paste and saute
further for another 3-4 minutes on medium heat.
- Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
- Add the tomatoes and let it cook for 3-4
minutes. Combine well and cook till oil separates.Turn off heat. Cool
and grind the cooked masala. Keep aside this masala paste.
- Heat 1 1/2 tbsps oil in a cooking vessel and
add the marinated chicken and cook on high flame for 4-5 minutes,
reduce heat and cook covered for another 4-5 minutes.
- Add the ground masala paste, cashewnut paste
and ground powder of cinnamon, cloves and curry leaves and combine
well. (Add a cup of water for more gravy consistency). Cook till chicken
pieces are soft and you get the desired curry consistency. Adjust salt.
- Garnish with fresh coriander leaves.
Ingredients:
