Garlic paste: 1tbsp
Ginger paste: 1tbsp
Green chilli: 4
Garam masala powder: 1tsp
Eastern chicken masala powder: 2 ½ tbsp.
Turmeric powder: ½ tsp
Curry leaves: few
Cashew nuts: 15-18
Coriander leaves: 1 string
Coconut oil: 4tbsp
Method Of Preparation
Cut the chicken into pieces and wash thoroughly. Drain and keep aside.
Soak the cashews for 30 minutes and blend it by adding curd into a fine paste and keep aside.
Heat oil in a pan and add chopped onions to it.
When it turns slightly brown add ginger garlic paste.
Sauté for a while and add chopped tomatoes, crushed green chilli and curry leaves.
When the tomato gets cooked add turmeric powder, garam masala and chicken masala powder to it.
Stir well. And add chicken pieces to it. Then add 4 cups water and salt.
When boils, low the flame. When the chicken pieces gets cooked up, switch off the flame or put it into a very low flame. Then add the cashew paste to it. After stirring well, increase the flame and check the consistency of the curry, if needed you can add water to it to get the right consistency.
Switch off the flame when it well heated. Add chopped coriander leaves to it.
Serve hot with chappathi, roti or rice.