What did I use:1 kg chicken, washed and cut into medium sized pieces
1 large onion finely chopped
1 tbsp ginger-garlic paste
1 tbsp coriander powder
2-3 green chillis slit length wise
1 1/2 tsp garam masala powder (2″ dalchini, 2 green cardamom, 6 cloves finely ground)
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsp-2 tbsp oil
1 large onion
3-4 green chillis
1/2 cup fresh grated coconut
1 small bunch fresh coriander leaves
10-12 mint leaves
10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 minutes
How did I cook:
Marinate the chicken in coriander powder, turmeric powder, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 minutes. Soak the cashew nuts in 2-3 tbsps milk for 10-15 minutes.
Make a paste of onion, green chillies, grated coconut, coriander leaves, mint leaves and cashew nuts. Keep aside.
Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
Add the marinated chicken and cook on high heat for 4-5 minutes, combining the ingredients once in a while.
Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
Finally add the garam masala powder, combine well and remove the contents to a pressure cooker. Cook the chicken in pressure cooker for 3-4 minutes or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
Serve hot with white steamed rice, biryani or chapattis.