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Mrs. Benny D Souza
Ingrediants:

• One and a half kilogram skinless chicken

• Three large onions

• Four large tomatoes

• Two table spoon ginger-garlic paste

• Two table spoon mix masala

• One cup curd

• One tea spoon garam masala

• One lime

• Ten cashew nuts

• Four large black cardamoms

• Two inch long cinnamon

• One tea spoon turmeric powder

• Half cup coriander leaves

• Half cup oil or ghee

• Salt as per taste

Description:

• Cut the chicken into 12 to 14 pieces and marinate with curd, turmeric powder, lime and ginger-garlic paste and keep for one hour.

• Boil tomatoes, remove skin and cut into fine pieces.

• Make paste of cashew nuts.

• Grate onions.

• Pour oil or ghee in a kadai and fry grated onion till it turns brown. Add finely cut tomatoes and mix masala and stir fry for three to four minutes or until the oil separates.

• Add only marinated chicken pieces and stir fry for five minutes and thereafter pour the remaining curd masala and add little water and salt as per taste and cook for ten minutes.

• When chicken is cooked add cashew nut paste, finely cut coriander and sprinkle garam masala powder and boil for a minute.

Conclusion:

This preparation can be served with poratta, bread, chapatti, naan, rice, etc.