Prep & Cooking Time: 30-35 mts
Serves 4-5 persons
Cuisine: South Indian
- ½ kg chicken, washed and cut into medium sized pieces
- 3 tbsp Yogurt
- 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
- 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
1 Marinate chicken pieces in chilli powder, turmeric powder, yogurt 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 or use powder, 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 pan. 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.