Ingredients:
- Chicken cut into 12 pieces on the bone 750 grams
- Oil 3 tablespoons
- Onions 3 medium
- Coriander seeds 2 teaspoons
- Cumin seeds 2 teaspoons
- Black peppercorns 10-12
- Dried red chillies 5
- Tomatoes 3 medium
- Ginger-garlic paste 2 tablespoons
- Green chillies 2
- Salt to taste
- Cashewnut paste 2 tablespoons
Method:
Heat oil in a non-stick kadai. Slice onions and add and sauté. Heat another non-stick pan. Add coriander seeds, cumin seeds, black peppercorns and dry roast for 1 minute. Add dried red chillies and roast till fragrant. Cool and powder coarsely.Chop tomatoes and puree in a blender. When onions are lightly browned add ginger-garlic paste and 2 tbsps water and sauté. Chop green chillies and add. Sauté for ½ minute and add powdered spices and stir.Add chicken and mix well. Add pureed tomatoes and mix well. Add salt, cashew nut paste and ½ cup water and mix well. Cover and cook. When it comes to a boil, reduce heat and cook for about 15 minutes or till the chicken is done. Switch off heat and let it stand for 5 minutes.
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