Restaurant Style Chicken Curry
Cashew nut paste gives a richness to this restaurant style chicken curry. Goes well with ghee rice, naan, chapati etc.
soaked and ground to paste
Kashmiri chilli powder
Heat oil in a large pan and saute onion until golden brown. Add ginger, garlic and green chilli, saute.
Add chilli powder, kashmiri chilli powder, coriander powder, cumin powder and turmeric powder along with little water and saute till oil seperates. Add chopped tomato and cook till it becomes soft.
Add chicken pieces, stir for few minutes. Add 1/2 cup of water. Cover and cook until the chicken is done.
Add cashew nut paste and garam masala cook for 3 – 4 minutes. Finally add the coriander leaves, remove from fire.
NOTE – One cup = 250 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml.