Ingredients:
Chicken – 500 gms, cut into bite-sized pieces
Oil – 1/2 tblsp + 3/4 tblsp
Cashewnuts – 1 1/2 tblsp, unsalted
Onions – 2, medium, finely chopped
Cinnamon – 1 two inch stick
Red Chilli Powder – 2 tsp
For the marinade:
Curd – 1/4 cup, whisked
Turmeric Powder – 1/2 tsp
Salt – 1/2 tsp
Ground to a creamy paste:
Cashewnuts – 1 1/2 tblsp, unsalted
Curd – 1 to 2 tblsp
Method:
1. Mix the marinade ingredients and rub into chicken pieces.
2. Keep aside to marinate for 60 minutes.
3. Heat 1/2 tblsp oil in a pan.
4. Fry the cashewnuts till brown. Remove and keep aside.
5. Heat the remaining oil in the pan.
6. Add onions and cinnamon.
7. Fry till onions turn translucent.
8. Mix chilli powder with 1/2 to 3/4 cup of water and pour it in.
9. Bring to a boil and add the chicken pieces with the marinade.
10. Mix well and cover pan with a lid.
11. Cook over low heat for 15 minutes, till chicken is tender and gravy thickens.
12. Add the ground cashewnut paste and cook for 5 more minutes.
13. Garnish with reserved cashewnuts.
14. Serve hot with rice.
