Recipe Summary
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Ingredients
- Chicken boneless or with bone-250g
- Coconut grated-1 no
- Cashew nut(Split)-50g
- Chopped onions-50g
- Chopped tomatoes-50g
- Whole garam masala-10g (Cinnamon, Cardamom, Bay leaf)
- Bedgi chilli-4no
- Jeera-5g
- Red chilly powder-15g
- Dhaniya powder-15g
- Turmeric powder-8g
- Ginger garlic paste-10g
- Curry leaves-5g
- Refined oil-30ml
- Chopped coriander-For garnish
Directions
- Make a fine paste of grated coconut and cashew nut.
- Marinate chicken with turmeric, salt and ginger garlic paste.
- Heat oil in a handi and put the bedgi chilly, whole garam masala and then jeera.
- Allow it to crackle then put chopped onions.
- Sweat the onions, add the ginger garlic paste, sauté it and add chopped tomatoes
- Once the tomatoes are semi cooked, add the turmeric, chilly powder and dhaniya powder.
- Sauté it and then add the coconut and cashew nut paste according to the colour of the gravy.
- In a separate pan heat some oil, add curry leaves and the marinated chicken.
- Sauté it for a while and then add the gravy , to the chicken.
- Add some water if necessary and cover the chicken and let it cook in a slow flame.
- Check for seasoning and consistency.
- Garnish with coriander leaves and serve hot.
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