CASHEW CHICKEN

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;