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 Procedure 1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts. 2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside. 3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside. 4 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. 5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute. 6 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. 7 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. 8 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. 9 Garnish with fresh coriander leaves. Can be cooked on gas stove, induction cooker or microwave oven Servings for four to five persons Can be prepared in 30 to 40 mins
