Ingredients
Raw Cashewnuts - 1 cup (150g)
Garam Masala - 2 tsp
Ground Coriander - 2 tsp
Chilli Powder - ¾ tsp
Salt - 1 tsp
Garlic, chopped - 6 cloves
Fresh Ginger - 1 Tbsp
White Vinegar - 2 Tbsp
Tomato paste - 1/3 cup (80 g)
Yogurt - 1 cup
Chicken thigh or thigh fillets, halved - 1 kg
Butter - 80 gm
Brown Onion, chopped finely - 1 large (200 gm)
Cinnamon stick - 2"
Green Cardamom pods, bruised - 4
Degi Mirch - 1 tsp.
Tomato Puree - 400 gm can
Chicken stock - ¾ cup (180 ml)
Cream - 1 cup
Method:
1. Fry Cashewnuts, Garam Masala, Ground Coriander and Chilli powder in a heated small frying pan.
2. Blend nut mixture with Salt, Garlic, Ginger, White Vinegar, Tomato paste and Yogurt until just smooth. Marinate the above mixture with chicken, cover and refrigerate overnight.
3. Fry onion, cinnamon and cardamoms in butter in a large saucepan, stirring until browned. Add chicken mixture, cook 10 minutes.
4.Add degi mirch, puree and stock, bring to boil. Simmer, uncovered, stirring occasionally, till chicken is cooked through and butter floats on top.
5.Remove and discard cinnamon and cardamom. Add cream just before serving and simmer 5 minutes. Serve immediately with Pappadums and a Tomato and Onion Salad.
Note: Recipe can be made ahead till Step 5. Cover, refrigerate overnight or freeze.
