Ingredients:

• Chicken – 1 lb
• Onions – 4
• Tomato – 1
• Ginger – 1.5 inches
• Garlic – 10 Cloves
• Turmeric powder – 1/2 tsp
• Coriander seeds – 2 Tbsp
• Cinnamon – 1/2 stick
• Cardamom – 6
• Cloves – 5
• Cashews – 100 g
• Lemon juice – 1 tbsp
• Oil – 4 tbsp
• Coriander leaves – 1/2 bunch
• Water – 1/2 cup

Method:

1. Chop onions and tomatoes and keep aside.
2. Dry grind ginger and garlic into a paste.
3. Keep aside.
4. Grind coriander seeds, cloves, cardamom and cinnamon. Keep aside.
5. Grind the cashews into a paste. Keep aside.
6. Heat oil in a vessel and fry onions till brown. Add turmeric to it.
7. Stir for a while and then add ginger and garlic paste, saute for 2 mins.
8. Add chicken pieces, salt and chilli powder.
9. Fry for some time and when the chicken dries up, add tomato pieces along with water.
10. Close the lid and let it cook for 15 mins. Stir at intervals. Now add lemon juice to it.
11. Keep stirring for 5 mins and then add cashew paste and coriander leaves and keep on stove till the gravy thickens.
12. Finally add the dry masala and cook on low heat for another 5 min.

Recipe courtesy of Sreedevi