| 2 lbs Chicken 2 Onions – finely chopped 1 tbsp Ginger/Garlic paste ¾ tbsp Red Chili powder ½ tsp Turmeric powder
| ½ tbsp Coriander powder ¼ tsp roasted Cumin powder ¼ cup Tomato puree ¼ tsp Garam Masala 10 Cashew nuts
| ½ tsp Kasuri Methi 1 sprig fresh Curry leaves Salt to taste 2 tbsp oil
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- Soak the cashew nuts in 2 tablespoons of milk or water for 15 minutes then grind to a paste.
- Heat the oil in a heavy-bottomed pot, add the onions and sauté for 4 minutes.
- Add ginger garlic paste and sauté for 2 minutes.
- Add the chicken, washed and drained, cook on high heat for 4 minutes. Reduce the heat and then cook the chicken for 5 minutes more.
- Add and mix the red chili, turmeric, coriander, and cumin powder and, optionally, either the Kasuri Methi or substitute ½ tsp of dried mint leaves.
- Place a lid on the pot and cook on low to medium for 8 minutes.
- Add the tomato puree and mix. Cook for 3 minutes.
- Add 2 cups of water and salt. Replace the lid and cook on medium flame for 20 minutes.
- Add the garam masala, cashew nut paste and curry leaves. Mix – and then cook without a lid until the desired curry consistency is reached.
- Serve with rice or roti.
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