Cashew Chicken Curry

Prep Time: 5min
Cook Time: 30min
Total Time: 35min
Yield: 4-5 Servings

Ingredients

500 Grams Chicken, bone-in & cut into medium sized pieces
1 Large Sized Onion, chopped finely
3 Tblspn Thick Curd
12-14 Green Chillies
1/2 Tspn Turmeric Powder
Salt to Taste

10-12 Cashew Nuts
1 Tblspn Gingergarlic Paste
1 Tspn Coriander(Dhania) Powder
1/2 Tspn Garam Masala Powder

1 Tspn Black Pepper Powder
1/4 Cup Cilantro(Kothmir) Leaves, tightly packed
1/4 Cup Mint Leaves (Pudina), tightly packed
3/4 Cup Water or add as needed
2 Tblspn Oil

Directions

• Wash chicken under running water & drain completely.
• In a mixing bowl marinate chicken pieces with turmeric powder & gingergarlic paste. Keep aside.
• Add mint leaves, cilantro leaves, green chillies, salt, curd, garam masala powder, coriander powder, cashew nuts to a mixie jar & grind into a smooth paste. 

• Add prepared cashew paste to the marinated chicken & mix everything well.

• Cover with a lid & let it rest for an hour.
• After an hour, heat oil in a wide sauce pan on medium flame & add onion.

• Fry until they turn light golden. 
• Add marinated chicken pieces & mix everything well.

• Cook for 8-10 minutes or until oil separates.
• Add water & mix well. 
  

• Cover with a lid & let it cook for another 15-20 minutes or until chicken turns tender by stirring occasionally.
• Turn off the flame & serve hot with rice or roti or tandoori roti.