The traditional recipe requires a clay cooking pot as it enhances the flavor. However, cooking the same in a regular pot works just fine too.
500 Gr. Chicken (cut into medium pieces)
½ C. Cashew nuts (plain, unsalted)
1 Onion (finely chopped)
1 Tomato (finely chopped)
2 Fresh green chili’s (Slit)
½ in. Ginger (julienne)
2T. Ginger Garlic paste
¼ th C. Coriander leaves (chopped)
¼ th C. Mint leaves (chopped)
1T. Chili powder
¼ th T. Turmeric powder
½ T. Garam masala powder
½ T. Coriander powder
½ in. Cinnamon stick
2 green cardamoms
Salt to taste
Start by soaking the cashew nuts in hot water for 15-20 minutes. Drain and grind them into a paste. Add yogurt and continue to grind. Set aside.
Heat oil in a cooking pot & add cinnamon, green cardamom, and cloves. Once fragrant, add chopped onions and cook till golden brown.
Add the ginger-garlic paste and continue cooking for 4-5 minutes.
Stir in the chopped tomatoes, julienne ginger and cook till the oil separates. Now add the chicken pieces, chopped coriander, mint leaves and sauté over medium heat.
Add the turmeric powder, red chili powder & coriander powder. You can adjust the salt at this stage.
Now add the ground cashew – yogurt paste, garam masala powder and slit green chilies. Give it a nice stir evenly coating the chicken.
Keep stirring while the gravy simmers, approximately for 5-6 minutes or till the oil starts to separate.
Once the chicken looks cooked, garnish with chopped coriander & julienne ginger.
Serve hot with roti’s, naan or parathas.