Ingredients:
- Chicken - 1 small
- Onion - 3
- Tomatoes - 3 finely chopped
- Garlic - 10 cloves
- Ginger - 2 inch pieces
- Chilli powder - 3 tsp
- Coriander powder - 3 tsp
- Turmeric - 1 tsp
- Jeera - 2 tsp
- Cardamon - 6 nos.
- Cloves - 6 nos.
- Grated Coconut - 2 tsp
- Sugar - 2 tsp
- Cashewnut - 15 to 20 nos.
- Curd - 1 cup
- Dalda - 1/2 cup
Preparation:
- Grind garlic and mix with curd.
- Chop ginger finely.
- Grind coconut and cashew (soaked in water) into a coarse paste.
- Grind chilli powder, coriander powder, jeera and 1 onion to a paste.
- Finely chop the remaining 2 onions.
- Take a fryng pan and heat the dalda.
- Add the sugar (till it turns brown and fumes start coming out) and then add cardamon, cloves, onion and saute.
- Add chopped ginger, turmeric powder and groud masala and saute.
- Fry nicely until the raw smell is gone.
- Add the garlic-curd paste and saute.
- When all the water evaporates and oil starts seperating out, add teh chopped tomatoes and saute.
- Add the chicken pieces, coconut-cashew paste and saute well.
- When the fried smell comes, add salt and 1/2 cup water, cover with lid and cook on a low flame.
- When the chicken is cooked, oil seperates out.
- Can remove from flame, once the gravy turns thick.