Ingredients:

• 800 gms – Chicken
• 120 gms – Ghee
• 100 gms – Onions
• 3 tbsp – Ginger paste
• 3 tbsp – Garlic paste
• 8 Green chillies
• 1 tsp – Turmeric
• 1/2 cup – Peanuts
• 1 tbsp – sesame seeds
• 1 tbsp – Sunflower seeds
• 50 gms – Coconut
• 150 gms – Yoghurt
• 2 tsp – Garam Masala
• 2 tbsp – Lemon juice
• 20 gms – coriander
• 20 gms – Mint
• 50 gms – Cashewnuts
• groundnut oil to fry
• salt to taste

Method:

1. Clean chicken, remove the skin and cut into 8 pieces.
2. Peel, wash and chop onions.
3. Remove stems, wash, slit, de-seed and chop green chillies.
4. Clean, wash and chop coriander and mint.
5. Pound peanuts, sesame seeds and sunflower seeds with a pestle.
6. Remove the brown skin and grated coconut.
7. Heat oil in a kadhai and deep fry cashew nuts until golden brown.
8. Whisk yoghurt in a bowl.
9. Heat ghee in a pot, add onions and saute over medium heat until golden brown.
10. Add the ginger and garlic pastes.
11. Stir for a minute, and green chillies and turmeric, stir.
12. Then add the pounded nuts and seeds, and grated coconut.
13. Stir for a minute, add yoghurt and fry until the fat leaves the masala.
14. Now add chicken, stir, add water (approx. 400 ml.), being to a boil, simmer until tender. Adjust the seasoning.
15. Sprinkle garam masala, lemon juice, coriander, mint and cashew nuts, stir.
16. Remove to a dish and serve with bread.