Ingredients
 |
| Cashew Chicken |
1.Chicken – 500 gm, cut into medium size pieces
2.To grind:
Kashmiri chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Turmeric powder – 1/4 tsp
Garlic chopped – 3 tsp
Ginger chopped – 2 tsp
Pepper powder – 1/2 tsp
Cloves – 4
Cardamom – 2
Cinnamon – a small stick
Fennel seeds (perumjeerakam) – 1/2 tsp
Poppy seeds (kashakasha) – 1/2 tsp
3.For Masala
Onion – 3 medium, finely sliced
Small onion (shallots) – 6, finely sliced
Tomato – 1, chopped
Non-sour yogurt (pulikkatha thairu)- 1/4 cup
4.Boiling water – 3/4 cup
5.Thick coconut milk – 1/2 cup
6.Cashew paste – 2 tbsp
Preparation
Grind the ingredients (number 2) listed under ‘to grind’ label, with 2 tbsp water, to a fine paste.
Take half of the ground paste & apply to the cleaned chicken pieces. Add salt also to the marinated
chicken & keep it aside for half an hour.
Meanwhile heat oil in a pan & add sliced onions & salt. Cook till it becomes golden brown in color.
Remove half of the cooked onions to another plate & keep it aside.
Add small onions to the onions in the cooking pan. Cook for a few minutes.
Add tomato & cook till it becomes soft.
Add non sour yogurt to this & mix well.
Add remaining half of the ground masala & fry it till the oil starts appearing.
Add marinated chicken pieces to this & mix well.
Add 3/4 cup of boiling water & cover & cook the chicken
Add cashew paste & the kept aside cooked onions to thick coconut milk. Stir well.
When the chicken is almost cooked, add coconut milk mixture to the curry.
Cook till the gravy becomes thick & the chicken pieces are coated well with the masala.
Serve hot with pulao/ghee rice/appam/roti /nan etc;
