Chicken Masala Curry

Ingredients:

• Marinate
• ½ kg chicken,
• 3 tbsp curds
• 1 table spoon chilli powder
  
• ¼ table spoon turmeric powder
• salt to taste
• Make a paste:
• 6-7 cashew nuts
• 4-5 table spoon milk
• Dry roast and make a fine powder:
• 1” cinnamon
• 10-12 curry leaves
• 3 cloves
• Rest of the ingredients:
• 3-4 table spoon oil
• 2 big onions finely chopped
• 1 large tomato finely chopped
• 1 table spoon ginger-garlic paste
• 1 table spoon powder
• 3/4 table spoon black pepper powder
  
• ¼ table spoon cumin powder
• coriander leaves for garnish

Preparation:

preserve chicken pieces in chilli powder, turmeric powder, curds and salt for 20 minutes. While the chicken pieces are marinating, make a paste of cashew nuts and milk. Keep aside. Dry roast cinnamon, cloves and curry leaves for 1 minute and make a powder of them. Keep aside. Heat 1 1/2 table spoon of oil in a cooking vessel. Add the onions and sauté till pink. Add ginger-garlic paste and sauté further for another 3-4 minutes on medium heat. Add coriander powder, cumin powder, pepper powder and combine well and fry for another minute. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates. Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste. Heat 1 1/2 table spoon oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes. Add the ground masala paste, cashew nut paste and ground powder of cinnamon, cloves and curry leaves and combine well. Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt. Garnish with fresh coriander leaves.