Served as main course dish. Non-vegetarian. A Hyderabadi (south Indian) recipe.

Indian

800 grams of Chicken

2 cup slightly Sour Yoghurt

1/2 cup Cashewnut paste

4 Cloves

1/2 teaspoon Turmeric powder

1 Tablespoon each of Ginger, Garlic and Green Chilly pastes

1 teaspoon each of Cumin, Coriander and Hot Spice Mix(Garam Masala) powders

1 Cardamom, crushed

1 Tablespoons Clarified Butter(Ghee)/Butter

Salt to taste

Golden brown fried Onion Rings, fresh Cream and finely chopped, Coriander Leaves for garnishing

Heat clarified butter(ghee)/butter in a heavy-bottomed pan on medium level till hot. Add the dry spices and fry for a few seconds. Add the ginger-garlic and chilly pastes and fry for a few more seconds. Add the yoghurt and fry on medium level for about 3 minutes. Add the chicken pieces, little water and mix well. Cover and cook on medium level for about 15 minutes or till the chicken is half - cooked. Add the cashewnut paste and fry for a little while. Add water as required and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 15 minutes or till the chicken is tenderised and the gravy is thick. Garnish with golden brown fried onion rings, fresh cream and finely chopped coriander. Serve hot with Coconut Rice, plain white rice or roti.

Preparation time: 12-15 minutes, Cooking time: 30-35 minutes, Serves: 4

Tips:

Soak cashewnuts in water for an hour or so before making a paste. Alternatively, the cashewnut paste can be replaced by either grinding fried poppy seeds or grated coconut. For best results, ghee should be used as the cooking medium.

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