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.