Ingredients

• 500 g - boneless chicken cut into bite-sized pieces
• 5-6 cloves - garlic
• 2 inch - piece ginger
• 1 tsp - chilli powder
• 1/2 cup - curd
• Salt to taste
• For the Masala:
• 1 - bay leaf
• 3-4 - cloves
• 4-5 - green cardamoms
• 1 inch - cinnamon stick
• 2-3 tbsp - oil/ghee
• 3 - chopped onion
• 1 - large chopped tomato
• 1 tsp - chilli powder
• 1.5 tsp - coriander powder
• 1/4 tsp - turmeric powder
• 1/2 cup - cashew
• 1 tsp - kasoori methi
• 1/4 cup - cream

How to Make Cashew Chicken

• Grind the ginger and garlic to a fine paste.
• Mix with chilli powder, salt and curd.
• Marinate the chicken pieces with the mixture and keep aside for at least 30 minutes.
• The more you marinate, the better.
• Heat oil/ghee in a pan. Add the whole spices.
• When they start to splutter, add the chopped onions and saute till it's brown.
• Add the coriander powder, chilli powder and turmeric powder and fry for a minute.
• Add the chopped tomato and saute till they turn mushy and the oil separates.
• Add the cashew nuts and fry for another minute.
• Switch off the heat and let it cool.
• Add some water into the mixture and grind to a fine paste (you can remove the whole spices if needed).
• Heat a teaspoon of oil or ghee in a pan and put the marinated chicken pieces into it.
• Stir fry over high heat till the chicken browns slightly and cooks through.
• All the liquid should evaporate.
• Add the ground masala paste into the chicken and mix well.
• Adjust the seasoning.
• Add the powdered kasoori methi followed by cream.
• Mix well.
• Garnish and serve hot with roti, poori or any Indian bread of your choice.
• Recipe Courtesy: Mareena's Recipe Collections