Ingredients
• Chicken -1 1/2 Lb.
• Turmeric Powder-1 Tsp
• Cumin Powder-1 Tsp
• Coconut-2 Tbsp,( Roasted And Ground Into A Fine Paste)
• Tomatoes-3
• Cloves-3
• Cinnamon-1 "
• Curd-2-3 Tbsp
• Coriander Powder-3 Tsp
• Cumin Powder-1 Tsp
• Red Chilli Powder-1 Tsp
• Onions-4 Medium
• Cardamoms-3
• Cashewnuts-2 Tbsp
• A Bunch Of Coriander Leaves, Chopped
• Cooking Oil
Method
Pickle the chicken with cumin powder, chilli powder and turmeric powder and bake it in the oven or low fry in a little oil till well done. Drain and set aside. Deep fry the sliced onions in oil till they are properly browned. Drain them, add the curd and blend the mixture with the cinnamon, cloves and cardamons till smooth. Set aside. Heat some oil in a pan and fry the above onion/curd masala till the oil begins to separate. Now add the dry powders and fry for about 1/2 a minute. Add the pureed tomato and the chicken pieces. Add some water and simmer till the chicken is cooked. Add the cashew nut and coconut paste and bring to a boil. Garnish with the chopped coriander leaves. Serve hot with rice or roti.
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