Ingredients:

• For paste:
• 1/2 bunch – Mint leaves
• 1/2 bunch – Coriander leaves
• 2 tbsp – chopped Onions
• 5 – green chillies, chopped
• For spice powder:
• 1/4 inch – Cinnamon
• 1 – Bay Leaf
• 1 – Star anise
• 250 g – Chicken
• 2 – onions, finely chopped
• 1 – tomato, finely chopped
• 1 tbsp – ginger-garlic paste
• 3 tbsp – cooking oil
• 1/2 tbsp – Red Chilli powder
• Salt – to taste
• 10 – cashews (soak in water and make the paste)

Method:

1. Prepare mint paste using mint leaves followed by coriander leaves, 2 tbsp chopped onions and green chillies with a little water.
2. Soak cashews for 30 minutes and grind into smooth paste.
3. Prepare spice powder by grinding cinnamon, bay leaf and star anise.
4. Heat oil in a kadai and add spice powder. Then add finely chopped onions followed by the ginger-garlic paste.
5. Saute nicely and add mint paste. Cook for a few minutes until the raw smell goes.
6. Add finely chopped onions, saute for 3 mins and then add cashew paste, tomatoes, salt and red chilli powder.
7. Now, add chicken and mix properly.
8. Add some water and cook for 15 mins or until chicken gets completely cooked.
9. Serve hot with rice or roti.

Recipe courtesy of Rekha Satheesh