I always cook chicken in a curry form or dry roast but wanted to try something a bit rich and it came out well the first time and everyone loved it. So, now I make this one often with white rice or chapati most of the times.
Preparation Time: 10 minutes
Marinate Time: 30 minutes
Cook Time: 30 minutes
Chicken: 1 kg
Curd/Yogurt: 1/4 cup
Turmeric: 1 teaspoon
Red chili powder: 2 teaspoons
Shahi jeera: 1 teaspoon
Salt to taste
Onion: 2 chopped
Green chilies: 2 slit
Ginger garlic paste: 1 tablespoon
Tomato: 1 large chopped
Cilantro/ coriander leaves: 1/4 cup chopped( 7-8 sprigs)
Garam masala: 1 teaspoon
Cumin powder: 1/2 teaspoon
Coriander powder: 1/2 teaspoon
Ground black pepper: 1/2 teaspoon
Water : 1 1/2 cups
To make a paste:
Cashews : 12
Coconut pieces or powder: 2 tablespoons
Add all ingredients listed under marinate, mix well and keep in the refrigerator for 30 minutes.
Heat oil in a pan, add onions and green chilies, sauté till they turn translucent. Add Ginger garlic paste and fry for 30 seconds. Add tomatoes and cook until they turn mushy.
Add cilantro and mix well. Add all the masala's and cook for 1 minute. Add the marinated chicken and fry for 3 minutes. Close lid and cook for 3 minutes.
Add water, mix well and cook for 20 minutes until the chicken is done.
Make a paste of cashews and coconut, and add that to the chicken. Cook for 2 minutes.
Turn off the stove and serve hot with rice, roti or biryani.