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:

1. Cut the chicken into pieces.
2. Marinate the chicken with yoghurt, ginger paste, garlic paste, salt and orange colour. Keep it aside for 2 hours.
3. Heat oil in a kadai and fry chicken pieces in it like pakodas.
4. Make a paste of tomatoes.
5. Heat the butter in a non-stick pan and add powdered cashew nuts to it. Fry until they turn brown.
6. Add tomato paste and stir.
7. Add chicken pieces and some water. Let the mixture boil.
8. Garnish with coriander leaves.
9. Serve hot with chapathi or puri.

Recipe courtesy of Naga Mini