Ingredients:

• 700 g – chicken, cut into medium-sized pieces
• 100 g – sour Curd
• 2 tsp – Chicken tandoori masala
• 1 tsp – Ginger paste
• 2 – onions, medium sized, chopped
• Garlic – 3/4 sticks, as paste
• 10 – cashewnuts, as paste
• 2-3 – cloves, powdered
• 2 – cardamoms, powered
• 1 – cinnamon, powered

Method:

1. Wash the chicken and marinate with curd, tandoori masala and ginger-garlic paste for 30 minutes.
2. Drain the excess water out of the chicken after marination.
3. Mix a little flour and set aside.
4. Heat oil in kadhai. Fry the chicken pieces until brown and soft, keeping the kadhai covered.
5. Add the spices and fry for 5 minutes.
6. When the oil separates, add cloves, cardamom, onion and cinnamon power.
7. Mix the cashewnut paste with the chicken and prepare a thick gravy.
8. Serve hot with roti, paratha or naan.

Recipe courtesy of Papia Chatterjee