CHICKEN CASHEW MASALA

-


INGREDIENTS:-

Chicken-750 gms
Chopped Onion-2
Ginger-Garlic Paste-1 tbsp
Whole garam masala-1/2 tbsp
Cumin seeds-2 tsp
Dry Red chili-2
Garam masala Powder-1/2 tsp
Cumin Powder-1/2 tsp
Red Chili Powder-1 tsp
Coriander Powder-2 tsp
Turmeric Powder-1/4 tsp
Dry fenugreek leaves-2 tsp
Cashew Paste-1/4 Cup
Green chili-2(cut vertically)
Oil-5 tbsp
Salt to taste
Cilantro-3 tbsp chopped [For garnishing]

FOR MARINATE:

Red Chili Powder-1 tbsp
Coriander powder-1 tsp
Ginger-Garlic Paste-1 tbsp
Garam masala powder-1/2 tsp
Yogurt-4 tbsp
Lemon Juice-2 tbsp
Oil-1 tsp
Salt-2 tsp

METHOD:-

1-Clean,wash chicken pieces and add all the marination ingredients and let it marinate for 2 hours in the refrigerator.
2-In a pan,heat 4 tsp oil,add onion and saute over medium heat until brown.Remove onions and cool.Transfer to a blender,Make a fine paste.
3-Heat remaining oil,add all whole garam masala,red chilies,fried onion paste and ginger-garlic paste.Saute till oil separates.
4-Then add all the spice powders and fry until onion starts to leave oil around 15 minutes in medium to slow heat.Onion has to be fried well so take your time on this.
5-Add marinated chicken,mix well and let it cook until chicken pieces gets cooked fully in medium to slow heat.Stir in intervals and this will take little longer time around 20+ minutes.
6-Add salt,cashew paste,fenugreek leaves and green chili, mix everything well and cook until oil starts to floats on top for around 10-12 minutes in slow flame.Off the flame.
7-Garnish with chopped cilantro and serve hot with roti,paratha,naan,kulcha or poori.I served with chakuli pitha(see recipe here).This recipe takes times but it has to be cooked in slow to medium flame.


Comments

Post a Comment

Popular posts from this blog

POTALA RASA(TEMPLE STYLE)

-
Image
Potala Rasa is very popular dish in the eastern India specially in the state of orissa.Potala or Parwal or Pointed Guard is one of the most famous vegetable in orissa.In this recipe potala is cooked with poppy seeds,cashew nuts,coconut milk and the spices.It is a typical Oriya cuisine.This recipe is one of the main menu of the "Mahaprasad" of Jagannath Temple,Puri.So let's start..... INGREDIENTS:- Potal or parwal-500 gm Grated coconut-1/2 cup Poppy seeds(khus khus)-5 tsp Cashew nut-10 pieces Ginger-1/2 inch Cumin seeds-2 tsp Turmeric powder-1/2 tsp Coriander powder-1/2 tsp Chili powder-1 tsp Garam masala powder-1 tsp Roasted cumin seeds powder-1/2 tsp Dry chilies-1 Bay leaves–2 Panch phutan-1 tsp Yogurt/coconut milk-2 tbsp Ghee-4 tbsp Salt to taste METHOD:- 1-Wash and peel the parwals.Cut each parwal in two halves(round shape). 2-Peel the potatoes and cut into cube pieces.(cut into 8 pieces) 3-Make a fine paste of grated coconut,gin...
Read more

ALOO-MATAR CHAAT

-
Image
Aloo-mattar chat is a very famous chatpata street food in Odisha(a northeastern state of India).Its main ingredients are dried peas(yellow/white/green) and potato.Sometimes it is served with dahi bara(dahi vada) or gup chup(panipuri).This chat is my all time favorites street food. INGREDIENTS:- Yellow Peas-1cup Boiled potatoes-2 large(peel skin and mash them well) Chopped Onion-1 large Chopped Tomato-1 large Grated ginger-garlic-2 tbsp Turmeric powder-1 tsp Red Chili powder-1 tsp Coriander powder-1/2 tsp Cumin powder-1/2 tsp Dry mango powder-2 tsp Water-2 tbsp Oil-1 tbsp Salt as per taste FOR ASSEMBLE: Chopped onion Chopped green chili Chopped Coriander leaves Grated cucumber Grated carrots Tamarind chutney(see recipe here) Coriander min chutney(see recipe here) Sweet curd/yogurt(beat smoothly with 1 tbsp of sugar and 2 pinch of salt) Roasted cumin powder Chat masala Black salt Roasted Lijjat Papad Thin sev Papdi-5-6 METHOD:- 1-Soak...
Read more

PAKUDI TARKARI(PAKODA CURRY)

-
Image
INGREDIENTS:- FOR PAKODA(PAKUDI): Gram flour-1 cup Chopped onion-4 tbsp Ginger-Garlic paste-1/2 tsp Chili powder-1/2 tsp Baking soda-1/4 tsp Turmeric powder-2 pinch Hing-a pinch Salt to taste Water as need Oil for deep frying FOR CURRY: Chopped onion-1 large Chopped Tomato–2 Ginger-garlic paste-1 tbsp Whole garam masala-1 tbsp(cardamoms,cloves,black pepper,coriander seeds,cumin seeds,cinnamon and bay leaves) Dry red chili-2 Chili powder–1/2 tsp Coriander powder-1/2 tsp Cumin Powder-1/2 tsp Turmeric Powder–1/4 tsp Garam masala-1/2 tsp Oil-1 tbsp Salt to taste METHOD:- 1-Mix all ingredients for pakoda(pakudi) except water in a large bowl.Then make a dumpling batter with the help of very little water.Mix  it well with spoon. 2-In a kadhai heat oil on medium heat.When oil is heated,drop batter in the oil using finger or spoon and fry till golden brown. Drain on paper towel to soak extra oil.Keep aside. 3-In a pan heat oil.add dry chili and...
Read more