Ingredients:

• 1 pound – cleaned Chicken breast or thigh
• 2 – medium sized, finely chopped ripe Tomatoes
• 3 to 4 – whole Cardamoms
• 1 – Cinnamon stick
• Some Curry leaves
• Whole red pepper (optional)
• Handful of roasted cashews
• 2 tsp – Ginger paste
• 1/4 tsp – Garlic paste
• 1.5 tbsp – Onion paste
• 2 tsp – coriander powder
• salt
• 1 to 2 tbsp – oil
• Heavy whipped Cream or Milk
• 2 tsp – yogurt
• few drops of Lemon juice

Method:

1. Cut the chicken breast or thigh to 1-inch pieces.
2. Marinate the chicken pieces in 2 tsp yogurt, salt, and coriander powder for 4 to 5 hours.
3. Put oil in a shallow pan.
4. Put in the curry leaves, whole red pepper, cardamoms, and cinnamon stick in hot oil.
5. Put in the ginger, garlic, and onion paste in the oil.
6. Saute for at least 15 to 20 minutes on medium heat or until the paste turns a little pinkish.
7. Then put the chicken pieces and some Shaan’s chicken biriyani paste for a spicy taste (optional).
8. Saute in medium heat for at least 20 minutes.
9. Then put the sliced tomatoes and simmer for 10 to 15 minutes more with the lid on.
10. Put 1 cup of water and some salt and simmer for another 10 minutes.
11. At the very end, when the chicken is almost cooked, add the heavy cream and cook for another 10 minutes.
12. Ready to serve.
13. Garnish it with roasted cashews and sprinkle a few drops of lemon juice.

Recipe courtesy of Trishna Pati