Ingredients :
Chicken - 1/2 kg
Ginger garlic paste - 1tsp
Onion - 1
Turmeric - Pinch
Oil - 2 tbsp
Salt to taste
Curry leaves - few
Corriander - for garnishing
Cashew - 5
To roast and grind :
Cardamom - 2
Cinnamon - 1
Cloves - 2
Mace - 1/2
Pepper corns - 4
Stone flower - 1
Shahi jeera - 1/8 tsp
Poppy seeds - 1/2 tsp
Fennel seeds - 1/8 tsp
Corriander seeds - 1/2 tsp
Scraped Coconut - 1 tbsp
Red Chilli - 3
Method :
1. Dry roast all the ingredients mentioned in the the roast and grind section in a low flame until aroma releases, make sure you don't burn it. Allow it to cool and grind it into smooth powder.
2. Heat oil in a pan, add onion. Once it is translucent add ginger garlic paste and saute until raw smell leaves.
3. Add turmeric, give it a quick stir and add chicken.
4. Add grounded powder and 1/2 cup of water.
5. Add salt, Close it and allow it to cook for 20 minutes.
6. Grind cashew with water, add it to the chicken and cook until the required consistency is reached.
7. Garnish with coriander and serve hot.
Notes :
- You can add chicken stock instead of water, it will add more taste to your dish.
- Cashew can be replace it with coconut milk.
- Adjust spice level according to your taste.
- I like my curry thick, If you like your's watery adjust water according to your taste.
