Cashew chicken with kasuri methi
Hi there i been missing from blogging ,i know cause i was busy with my
work doing jeweleries and all .now Im back with a chicken recipe which i
cooked last Sunday.and few other dishes along the week i will upload
the recipes in my blog soon .cashew chicken is not spicy cause of
yoghurt and cashew nuts its very rich and delicious. you can have it
with plain basmati rice or naan and raita (cucumber relish)
Ingredients
1 kg Chicken
4-Onions
3 1/2 tsp-Chilli powder
1 1/2 tbsp-Ginger garlic paste
3 tbsp-Yoghurt
1 tsp-Turmeric powder
3 Tomatoes (diced)
2 tbsp-Coriander powder
1 tbsp-Cumin powder
1 tsp Garam masala
20 -Cashew nuts
2 tbsp -Kasuri methi
few Curry leaves
Coriander leaves -To garnish
Salt to taste
Oil
1. Wash, clean and cut the chicken into medium sized pieces.Marinate it with half the chilli powder, turmeric powder, ginger garlic paste and all of the yoghurt. Keep aside for an hour.
2. Slice the onions finely. Puree the tomatoes and powder the cashew nuts.
3. Heat oil in a pan and saute the onions until brown. When cool grind to a fine paste.
4. Heat oil in a pan and add the onion paste, curry leaves, along with the rest of the ginger garlic paste. Fry for a minute.
5. Add the rest of the spices and tomato puree. Fry well for 4-5 minutes.
6. Add the marinated chicken pieces along with a little water . Cover and cook until chicken is tender.
7. Finally add the powdered cashew nuts, kasuri methi and salt. Bring to a boil.
8. Garnish with coriander leaves and cashew nut pieces.
Approximate preparation and cooking time: 45 minutes.
Serves: 3-4
Adapted from http://justindianfood.com
Ingredients
1 kg Chicken
4-Onions
3 1/2 tsp-Chilli powder
1 1/2 tbsp-Ginger garlic paste
3 tbsp-Yoghurt
1 tsp-Turmeric powder
3 Tomatoes (diced)
2 tbsp-Coriander powder
1 tbsp-Cumin powder
1 tsp Garam masala
20 -Cashew nuts
2 tbsp -Kasuri methi
few Curry leaves
Coriander leaves -To garnish
Salt to taste
Oil
1. Wash, clean and cut the chicken into medium sized pieces.Marinate it with half the chilli powder, turmeric powder, ginger garlic paste and all of the yoghurt. Keep aside for an hour.
2. Slice the onions finely. Puree the tomatoes and powder the cashew nuts.
3. Heat oil in a pan and saute the onions until brown. When cool grind to a fine paste.
4. Heat oil in a pan and add the onion paste, curry leaves, along with the rest of the ginger garlic paste. Fry for a minute.
5. Add the rest of the spices and tomato puree. Fry well for 4-5 minutes.
6. Add the marinated chicken pieces along with a little water . Cover and cook until chicken is tender.
7. Finally add the powdered cashew nuts, kasuri methi and salt. Bring to a boil.
8. Garnish with coriander leaves and cashew nut pieces.
Approximate preparation and cooking time: 45 minutes.
Adapted from http://justindianfood.com
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