Recipe by Rosy Pinto
Ingredients:
500 gms skinned chicken pieces with bones
To grind:
8 dry byadgi chillies (dry roast first)
12 cashew nuts (dry roast first)
2 medium red ripe tomatoes (cubed or chopped)
3-4 tbsp oil
1" cinnamon
2 cardamoms
3 cloves
1 large onion (chopped)
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tbsp Kashmiri chilli powder
1/2 tsp red chilli powder, if required
2 tbsp coriander powder
1/2 tsp garam masala powder
1 tbsp crushed kasoori methi
salt to taste
Steps:
- Clean, wash and drain the chicken and keep aside.
- Dry roast chillies and cashew nuts for 2 to 3 minutes
- Once cooled, powder it and grind with tomatoes without adding water and keep aside.
- In a vessel, heat oil. Add cinnamon, cloves and cardamom and fry for a few seconds.
- Add chopped onion and fry until translucent.
- Add ginger garlic paste and fry until raw smell vanishes.
- Add turmeric, chilli and coriander powders, salt and fry for 30 seconds.
- Add 2 tbsp of water, mix well and add chicken and continue frying for 5 more minutes until the oil separates.
- Add the ground paste, mix and cook for another 5 minutes stirring constantly.
- Add 1 - 1 1/2 cups water, mix and cook covered for 10 minutes on low heat.
- Open the lid, stir and add garam masala. Mix and cook till the gravy thickens
- Add crushed kasoori methi, mix and cook for 1 minute.
- Switch off the flame and serve hot.
- ENJOY!