Chicken - 800gm
onion - 1 finely chopped
whole garam masala - 2 small sticks of cinnamon, few pepper corns and cloves
garlic - 4 to 5 finely chopped
curd - 1 cup
turmeric - 1/4 tsp
garam masala pwd - 1 tsp
salt - to taste
ginger garlic paste - 1 tbs
turmeric - 1/2 tsp
red chilli pwd - 1 tsp
garam masala pwd - 1/2 tsp
curd - 2 tbs (use it from the 1 cup curd listed above)
salt - to taste
Mint leaves - 1 spring ( 8 to 10 leaves )
fresh coriander - 1 small bunch
green chilli - 4 ( as per your spice intake )
coconut - 1/2 cup grated
onion - 1 sliced
cashews - 10 soaked in warm water for 15 min
Marinate the chicken with all the ingredients listed in the marination table and keep in refrigerator minimum for 30 min.
For preparing the masala heat oil in a skillet add the onions cook until they turn light brown now add the coconut and stir fry until it becomes brown switch off the flame. keep aside.while it cools start grinding the masala add mint leaves, coriander leaves, green chilies and cashews and grind (no need of adding water) grind to a paste now add the onion and coconut and grind to a fine paste. Keep aside
Now heat oil in a kadhai add the whole garam masala once it splutters add the chopped garlic and onions. Cook until onions become soft. Add the turmeric and garam masala pwd cook for a minute now add the green masala cook until the raw smell vanishes. By now your kitchen will be filled with a very inviting aroma. Add the chicken and coat it properly with the whole masala. Lower the heat add the curd and again mix. Check and add salt if required. Add water according to the required gravy and cover the kadhai with a open plate put water in the plate and cook on medium flame for 15 min.
After 15 minutes check if the chicken is cooked if not again cover and cook.
Enjoy with steamed rice or naan/paratha or even plain rotis.
sending the recipe to http://cuisinedelights.blogspot.in/2012/06/spotlight-curries-gravies-announcement.html and http://riappyayan.blogspot.com/2012/01/announcement-of-my-event-spotlight.html