Chicken- 3/4 Kg cut into medium pieces
Turmeric powder- 1 1/2 tsp
Curd -1/2 cup
Chopped tomato- 1 cup
Water- 1/4 cup
Oil- 4 tbsp
Onion chopped- 1 1/2 cup
Kashmiri Chilli- 10
Garlic- 1 1/2 tsp paste
Cinnamon- 1 inch piece
Cardamom- 3
Cloves- 6
Salt- to taste
Tomato sauce- 2 tbsp
Badam/ Cashewnut- 1 cup, paste
Coriander leaves- 3/4 cup chopped
Method:
1) Remove the seeds of Kashmiri chilli and grind it to paste. These 10 chillies would be enough for a spicy curry.
2) Marinate the chicken with turmeric powder and curd and keep it for 1 hour.
3) Cook the chopped tomatoes with 1/4 cup water and grind it to paste.
4) Heat the oil in a Kadai and add the chopped onions and saute till light golden color. Add kashmiri chilli paste, garlic paste and saute well till golden brown.
5) To this add 1/4 cup water to this and add Cinnamon, Cardamom and cloves and mix well.
6) Add marinated chicken pieces, tomato paste and salt to the masala and mix well.
7) Cover and cook in low flame adding enough water. I add 1/4 cup water in between when the water in the chicken is absorbed fully until the chicken is cooked well.
8) When the chicken is fully cooked, add tomato sauce, badam- cashew paste and chopped coriander.
9) Mix well until the gravy has changed to orangish yellow in color.
Serve hot with Roti, Chappati, Bread, Rice
Note:
I have taken half cup badam and half cup cashew. If you take one full cup badam, then the taste will be different and if you take one cup cashew then the taste will be different. Both tastes really yummy. I took it half and half and it tastes lovely too...
Courtesy: Mrs C M Paulose
