Ingredients( For frying chicken)
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Chicken – 1 kg (cut to pieces)
Red chili powder – 2 tsp
Turmeric powder – ½ tsp
Coriander powder – 1 tbsp
Cumin powder – ¼ tsp
Garam masala powder – ½ tsp
Crushed ginger – garlic – 1 tsp
Red food color – few drops (optional)
Salt – to taste
Oil – 3 – 4 tbsp (for frying the chicken)
Method:
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Marinate the chicken pieces with the above ingredients for an hour. Heat oil in a pan and fry the marinated chicken pieces till cooked.
Ingredients for the gravy:
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Dried red chili – 4 (soaked in water for 10 minutes)
Cashew nuts – 15 (soaked in water for half an hour) + 2 tbsp (for frying)
Raisins – 1 ½ tbsp. (soaked in water for half an hour)
Onion – 3 (thinly sliced)
Crushed ginger – garlic – 2 tsp
Tomato (big) – 2 (grind it to paste)
Red chili powder – 2 tsp
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Garam masala powder – ½ tsp
Cumin powder – ½ tsp
Red food color – a drop (optional)
Water – 1 ½ cup
Dried fenugreek leaves/ kasoori methi – 1 tsp
Coriander leaves – 2 tbsp
Butter – 2 tbsp
Oil – 1 tbsp
Salt – to taste
Method:
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Grind the soaked red chili, cashew and raisins to a fine paste adding very little water if required. Keep it ready.
Heat butter and oil together in a pan, add 2 tbsp cashew nuts and fry till golden. Remove it from oil, add the sliced onion and salt and saute till soft. Add the crushed ginger garlic and saute till the raw smell disappear. Add the ground tomato and bring to boil.
Add red chili powder, coriander powder, turmeric powder, garam masala powder, cumin powder and cook till the raw smell disappear. Add the ground chili – cashew – raisin paste and cook for another 3 – 4 minutes over low flame. Add a drop of red food color.
Add the fried chicken pieces and combine well. Cook for another 2 minutes. Add 1 ½ cup of water and cook covered till thick. Add kasuri methi, coriander leaves and fried cashew nuts and remove from flame. Serve hot...
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