1 kg of chicken (boneless preferably)
2 cups curd
½ cup cashewnut paste
4 cloves
a pinch of turmeric powder
1 tbsp each of ginger, garlic and green chilly pastes
1 tbsp each of cumin, coriander and garam masala powders
1 cardamom crushed
1 tablespoons clarified butter ghee
salt to taste
fresh cream - 1/2 cup
golden brown fried onion rings, and finely chopped coriander leaves for garnishing
Heat clarified butter ghee in a cooking pan on medium level till hot. Add the cardamom / clove and fry for a few seconds. Add the ginger-garlic / chilly pastes and fry for a few more seconds. Add the curd , and masala powders and stir on medium heat for about 1 minute.
Add the chicken pieces, little water ( if you want) 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.
Stir in fresh cream
Garnish with golden brown fried onion rings, and finely chopped coriander.
Serve with rice / nan or chapathi :)
ENJOY !!