Preparation time: 20 mins | Cooking time: 45 mins
This recipe comes from our famous chef Sanjeev Kapoor. The original demands green chilli paste & red chilli powder, I added only red chilli powder.
Chicken(cut into small pieces)-400gms
Ginger garlic paste-1tbsp
Desiccated coconut/grated fresh coconut-2tbsp
Red chilli powder-2tsp
Garam masala powder-1tsp
Coriander leaves (finely chopped)-2tbsp
Pudina/mint leaves(finely chopped)-1tbsp
Curry leaves-10 to 12
Salt to taste
In a pan, dry roast desiccated coconut. Cool it. Add yogurt, ginger garlic paste, chopped coriander leaves, chopped mint leaves, coriander powder, turmeric powder, red chilli powder & garam masala powder. Mix well.
Add chicken pieces & coat with the marination. Season it with salt. Keep aside for 1 hr.
Heat oil in a pan. Saute chopped onion & curry leaves. When the onions turn brown, add the cashews and fry for 2 mins. Now add the chicken along with the marinade and cook on low flame stirring occasionally. (It would be better to use a pan with wider circumference that allows the chicken to cook evenly). This goes well with rice or any Indian bread.