Sunday, February 13, 2011

Chicken in gravy with cashew nut

Chicken - 1 kg (1 inch cubes)
Onion - 3-4 big (thinly sliced)
Potato - 1 big (peeled and chopped to 1 inch cubes)
Tomato - 2
Curry leaves - few
Ginger - 1 inch piece, chopped fine
Garlic - 7-10 cloves, chopped fine
Mustard seed - 1 tbsp.
Coriander powder - 1 1/2 tbsps.
Garam masala - 2 tbsps.
Chili powder - 2 tbsps.
Salt - to taste
Milk - 1/2 cup
Water - 2-3 cups
Oil- 4-5 tbsps.
Ghee - 1 tbsp.

To marinate:
Turmeric powder - 1/2 tbsp.
Salt - 2 1/2 tbsps.
Black pepper (coarse grind) - 3 tbsps.

To make the paste:
Ginger - 1 inch piece
Garlic - 10 cloves
Cashew nut - 25 full roasted cashews (without skin)

Clean chicken and cut into 1 inch cubes. Add the turmeric powder, salt and black pepper and mix well. Keep aside for 15-20 minutes.
Take a big wok with thick base (cheenachatti) and add oil and ghee (if you do not count calories, and love the taste of ghee, substitute oil with ghee). When the oil is hot, add mustard seeds and wait till they splutter.
Add onions and sauté them till they are golden brown. Add curry leaves, chopped ginger and garlic and sauté them for half a minute. Add tomato and sauté till the juices start to flow out and tomato starts to become pulpy.
Add coriander powder, garam masala, chili powder and salt and sauté for half minute. Add the cashew nut paste and sauté again for half a minute. Now add milk, followed by water. Wait for half a minute, and then add chicken pieces and potato cubes. Make sure there is enough water to cover the chicken. Close the wok with a lid and cook over medium flame.

1. It took about an hour for the chicken pieces to get the flavor fully. Best is to prepare it an hour before the serving time, and let the chicken pieces get the full flavor of the gravy.
2. Thanks to Tys for the push - without that, this post might not have seen the daylight :)