Cashew Curd Chicken
Ingredients:1.) 750 gms (1.7 lbs) chicken
2.) 1 ½ cup thick curd (yoghurt)
3.) 2 Tbsp fresh milk cream
4.) 2 ½ Tbsp cashew nut powder
5.) 1 Tsp coriander seeds
6.) 1 Tsp cumin seeds
7.) 2 green chilies
8.) 1 large piece cinnamon
9.) 5 green cardamoms
10.) 4 whole cloves
11.) 2 flakes mace
12.) 1 petal star anise (optional)
13.) 1/8 Tsp nutmeg powder
14.) 10 flakes garlic
15.) 3 cm piece ginger
16.) 2 large onions chopped fine
17.) 2 Tsp chili powder (1 ½ if you want less spicy)\
18.) 1 Tbsp ghee
19.) 1 Tbsp oil
20.) ½ Tbsp sugar
21.) 1 cup chopped cilantro (coriander leaves)
22.) 2 Tsp tomato paste
23.) ½ Tsp garam masala
24.) Salt to taste
Method:
Clean chicken and cut into medium sized pieced. Whip curd and mix with the cream.
Grind to a fine paste cashew nut powder, coriander seeds, cumin seeds, green chilies,
cinnamon, green cardamoms, cloves, mace, star anise,
nutmeg powder, garlic and ginger.
Marinate chicken with the masala paste, curd-cream, salt and 1 Tsp chili powder.
Heat ghee and oil together in a heavy bottomed pan and caramelize the sugar. Then add onions
and fry till brown. Add tomato paste and the remaining chili powder and fry for a minute.
Pour marinated chicken in. Mix and cook covered on a very slow flame till chicken
is tender and oil floats on top. Garnish with chopped coriander leaves and serve hot with rice, roti or naan.