Ingredients:
• 1 kg – Chicken
• 1 tbsp – Ginger paste
• 1 tbsp – Garlic paste
• 1 tbsp – Red Chilli powder
• 1 tbsp – salt
• 1/2 cup – Yoghurt
• 1 tbsp – Orange food colour
• 1/2 kilo – Tomatoes
• 50 g – Cashew nuts
• 50 g – Butter
• Coriander leaves
• Oil to fry
Method:
- Cut the chicken into pieces.
- Marinate the chicken with yoghurt, ginger paste, garlic paste, salt and orange colour. Keep it aside for 2 hours.
- Heat oil in a kadai and fry chicken pieces in it like pakodas.
- Make a paste of tomatoes.
- Heat the butter in a non-stick pan and add powdered cashew nuts to it. Fry until they turn brown.
- Add tomato paste and stir.
- Add chicken pieces and some water. Let the mixture boil.
- Garnish with coriander leaves.
- Serve hot with chapathi or puri.
Recipe courtesy of Naga Mini