Prep & Cooking Time: 30-35 mts

Serves 4-5 persons

Cuisine: South Indian

Ingredients:

Marinate:

• 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

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:

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.