Cashew Chicken curry

This recipe is the base for Hyderabadi chicken recipe. Adding cashews in gravy gives very good tastes to that dish. I used to add cashew powder to egg gravy, vegetable kurma and also to some of my chicken dishes. This time i grind chicken with some khus khus(kasa kasa) and it gives very good taste to the chicken gravy. So just sharing that recipe.


You will need:

• 1 lb chicken
• 1 onion (chopped finely)
• 1 tomato (chopped finely)
• 3 green chillies
• 2 tbsp chicken masala powder or (2 tsp chilli powder, 3 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder)
• few mint leaves
• few coriander leaves
• 3 tbsp oil
• salt for taste
  

To grind to fine paste:

• handful of cashews
• 1 tsp khus khus (kasa kasa)
• ½ cup grated coconut

Procedure:

Step 1:

Heat oil in a pan and add mint leaves, coriander leaves to it. Then add the chopped onions and green chillies to it and saute it till it turns golden brown color. Then add the ginger garlic paste and saute it till it get rid off the raw smell.

Step 2:

Grind the ingredients (Cashew nuts, coconut, khus, khus) to fine paste and keep it aside.



Step 3:

Now add the masala powder, tomato and then the chicken. Allow the chicken to cook for 5 mins with the lid on. Then add the ground paste to it and allow it to cook for 3 more mins. If you need more gravy you can add coconut milk or water to it. Add salt. Garnish with corinader leaves and serve with ghee rice, naan, roti, chapathi. Enjoy!!!