Chicken - 1 kg ( cleaned)
Onion - 2 medium ( chopped and fried)
Coriander powder - 1 tablespoon
Red chilly powder - 1 tablespoon
cumin powder- 1/2 tsp
Turmeric powder - 1/2 tsp
Shahi jeera - 1/2 tsp
Green chilly paste - 1 tablespoon
Cinnamon sticks - 3 1" peices
Cloves - 5 no:s
Cardamom - 4 no:s
Ginger garlic paste - 2 tsp
Yogurt - 1 cupcashewnut
Cashew nuts - 1 tablespoon
Lime juice - 2 tablespoon
Coriander leaves - 1/2 cup (chopped)
Salt - to taste
Oil - 2 tablespoon
1. Make a thick paste of cashew nut with in a mixer.
2. Marinate the chicken with the cashew nut paste, ginger garlic paste, fried onions, yogurt, green chilly paste, shahi jeera, red chilly powder, whole garam masala, cumin powder, coriander powder, turmeric, salt, chopped coriander and lime juice allow it to rest for at least 3 hours.
3. Then add half cup of water, close it with a lid ( the lid should not allow the steam to escape) and cook it on medium flame for 15 minutes and the lower the flame and cook it for another 25 - 30 minutes.
4.Then switch off the flame and leave with lid for another 10 minutes.
Serve hot with naan, rice or roti.
1. You can also garnish with fried baby potatoes or hard boiled eggs.