SERVES – 6
INGREDIENTS
Oil-3tbsp, Green Cardamom-4nos, Cardamom black-2nos, Cloves-5nos, Cinnamon stick-1, Ginger & garlic paste-2tbsp, Brown onion paste – 2 cups, Yoghurt-2cups, Cashewnut paste – ½ cup, Red chilli pwd – 1tsp, Turmeric pwd -1tsp, Corriander pwd – 2tsp, Cooking cream-1cup, Chciken thigh – 800 gms
TEMPERING
Mustard oil – 3tbsp, Panch phoran _ ½ tsp, Onion diced -75 gms, Chopped mango pickle -3tbsp, Chopped Corriander – ½ cup, Mint Leaves – 2sprigs
METHOD:
1-Heat oil in a cooking pot add green cardamom, cloves & cinnamon, allow them to splutter. Followed by add ginger garlic paste, cook till raw flavor is away & thick in texture.
2-Add onion paste to the above ginger garlic paste sauté for 5minutes followed by add whisked yoghurt continue cooking for another 15minutes.
3-add cashew nut paste to the above masala followed by add red chilli powder, turmeric powder, coriander pwd. Incorporate the spices gently. Add water & allow the curry to boil then simmer on a slow flame.
4-Add Chicken to the above simmering curry and allow it to cook with lid on.
5-In the meantime heat mustard oil in a pan add panch phoran, diced onions & chopped mango pickle. Mix it gently & add to the above simmering curry continue cooking till chicken is cooked & curry is of saucy consistency.
6-Towards the end finish the curry with chopped Corriander & mint leaves.