A very delicious, rich and flavorful chicken main course dish. This easy to make chicken in cashewnut gravy can be savoured with pulaos as well as naans and parathas.
500 grams chicken with bones - cut into medium pieces
1 medium onion
3-4 green chillies
4-5 flakes of garlic
1 inch piece of ginger
1 tsp cumin seeds
1 large capsicum
1 cup beaten yoghurt
1/2 cup cashewnut paste
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp kashmiri red chilli powder
1 tsp garam masala powder
Salt as per taste
Fresh coriander leaves for garnishing
A little red food color - optional
1 tbsp oil
1/4 cup ghee
Directions & How to
Grind onions, chillies, ginger and garlic to a smooth paste.
In a bowl take the ground paste, mix into it half of the beaten yoghurt, half of cashewnut paste, 1/2 tbsp each coriander and cumin powder, kashmiri red chilli powder and salt. Mix it well and marinate the chicken pieces in it for 5-6 hours.
In a thick bottomed pan, heat a tbsp of oil, add cumin seeds and let it sizzle. Mix in marinated chicken and cook it on medium high flame for 5-6 minutes.
Add remaining yoghurt, remaining cashewnut paste and remaining cumin and coriander powder, and red food color if using and let it cook on a slow flame for 2-3 minutes.
Meanwhile in a small pan, heat ghee, add chopped capsicum and fry it for around 2 minutes.
Pour the ghee along with fried capsicum in the cooked chicken, sprinkle garam masala powder and saute it well for a minute more.
Serve hot garnished with chopped coriander leaves.
(3 votes, average: 4.33 out of 5)
Loading...
