Ingredients:
Chicken 1/2 kg
Onion 1
Tomato 1 1/2
Cashew 5 to 7
Coconut milk 1/4 cup
Curry leaves 10
Green chilly 2
Oil 3 tsp
Salt for taste.
Marination:
Curd 3 tsp
Chilly powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Garam masala 1/2 tsp
Turmeric powder 1/4 tsp
Pepper powder 1 tsp
Ginger garlic paste 1 tsp
Lemon juice 1 tsp
Salt little
Method:
Marinate the chicken with all items in marination section for 30 mins to 1 hour.
Grind tomato and cashew into fine paste and keep aside.
In the pan, pour 2 tsp oil, add chopped onions and fry till becomes translucent.
Add ground paste, mix it well, cook for 2 mins.
Add marinated chicken, salt ,1 cup of water and cover cook for 15 to 20 mins.
Add coconut milk and cook the gravy for 3 mins.
For tempering, In another pan, pour 1 tsp of oil, add curry leaves ,green chilly ,fry it, and add it to the chicken gravy.
Chicken gravy is ready to serve with rice /chapathi/parrotta.
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