The dish goes well with Biryanis, Pulao or Naan.
Preparation Time: 10 minutes
Cook Time: 25 minutes
Spices to Grind:
Dry red chilies: 5
Coriander seeds: 1 teaspoon
Fennel seeds/Saunf : 1 teaspoon
Cinnamon: 1" stick
Star Anise: 1
Mace : 1
Shredded Coconut : 3 tablespoons
Cumin /Jeera: 1 teaspoon
Green cardamom: 3
Cloves : 5
Nutmeg: 1/2 teaspoon grated
Onion: 1 large chopped finely
Tomato: 1 medium chopped finely
Ginger garlic paste: 1 tablespoon
Chicken: 500 gms
Water : 1/2 cup
Cashews: 8-10 soaked and made into paste.
Cilantro/coriander leaves: To garnish
Add all the ingredients listed to grind and make a smooth powder.
Heat oil in a pan and add onions. Sauté them till they turn translucent. Add ginger garlic paste and fry for 30 seconds.
Add tomato, spice powder and chicken, mix well. Fry for 5 minutes.
Mix the chicken, turn the heat to medium, cover lid and cook for another 5 minutes. Open lid, add water and cook for 3 minutes until the chicken is completely done. Add cashews paste, mix well and cook for 1-2 minutes and turn off the stove.
Garnish with cilantro and serve hot with Biryani, Pulao or Naan