Ideal with hot rice/roti/parata.
Ingredients :
1/2 kg chicken
2 tsp ginger garlic paste
1/4 tsp turmeric
2 tsp red chilli powder
1 tsp corriander powder
1/4 tsp vinegar
salt to taste
3 onion sliced
2 tomoto diced
1-2 green chilli
fresh corriander leaves
3 tsp cashew nuts
oil
{Ground masala Powder :
1/2 tsp cumin seeds
1/2 tsp cumin seeds
1/2 tsp corriander seeds
1/4 tsp fenugreek seeds
1 tsp kasuri methi
2 cardamoms
1″ cinnamon
6-7 curry leaves
1 dried red chilli}
(Or)
{3 tsp Everest chicken masala powder}
Preparation :-
1)Dry roast(with out oil) all th ingredients of ground masala powder and make it to fine powder.
2) Cut chicken into pieces and clean it.Add turmeric,3/4 tsp red chilli powder,1 tsp ginger garlic paste,vinegar,salt,corriander powder ,1 tsp roasted powder or Everest chicken masala powder ,let the chicken marinate for 1 hour ,keep it aside.
3)Heat a pan add 1 tsp oil,add cashew nuts and fry till it turns light brown and keep the fried cashew nuts aside.
4)Add some more oil to pan and add sliced onion.Let it fry untill it becomes translucent.Now add tomoto and let it cook till it becomes soft.Let it cool to make a paste.
5)Grind roasted cashew nuts to fine powder then add the above mixture and make it to fine paste.
6)Take a non stick pan ,add oil ,add marinated chicken.Cover the pan and cook the chicken until all the water evaporates.It takes around 5-10 mts.Add the above paste to it,add some water if required.Add salt,1 tsp red chilli powder ,1-2 tsp roasted powder or Everest chicken masala powder.Cook chicken in the sauce for about 7-10 mts ,toss it often while cooking.
7)Turn off heat and garnish with fresh corriander leaves.Serve hot with rice/paratha/roti.
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chicken masala