Chicken - 500 gms
Oil - 1/2 cup
Cashew nut paste - 10 - 12 cashew nuts
Coconut milk - 1 cup
Chopped onion - 2
Ginger garlic paste - 1 tbsp
Tomato puree - 1/2 cup
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Coriander powder - 1/2 tsp
Fennel seeds powder/sauf powder - 1/4 tsp
Salt - to taste
Oil - 1 tsp
Black mustard seeds /rai - 1/4 tsp
Whole red chilly - 1 - 2
Curry - leaves - 8 - 10
Add sliced onion and fry till transparent.
Add ginger garlic paste and tomato puree and mix well
Add chicken pieces and one tbsp water and fry in a low flame.
Add cashew nuts paste and coconut milk and mix well.
Add half cup of water and cover it.
Cook 8 - 10 mins in a low flame.
For tempering Heat one tsp oil in a pan.
Add black mustard seeds/rai,whole red chilly and switch off the flame. and add curry leaves.
Temper the chicken in serving bowl.
Serve hot with rice or chapatis
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