Chicken Masala Curry

Ingredients

• 1 lb chicken, washed and cut into medium sized pieces
• 3 Tablespoons curds
• 1 tsp red chilli powder
• 1/4 tsp turmeric
• salt to taste

Curry Paste

• 6-7 cashew nuts
• 4-5 Tablespoons milk

Dry roast and make a fine powder

• 1 teaspoon cinnamon
• 10-12 curry leaves
• 3 cloves

Rest of the ingredients

• 3-4 Tablespoons vegetable oil
• 2 large onions finely chopped
• 1 large tomato finely chopped
• 1/2 teaspoon crushed garlic
• 1/2 teaspoon crushed ginger
• 1 teaspoon coriander powder
• 3/4 teaspoon black pepper powder
• 1/4 teaspoon cumin powder
• coriander leaves for garnish

Directions

1. Mix together the chili powder, turmeric, curds and salt. Add chicken pieces and marinate for 20 minutes in fridge.
2. While you wait, in a food processor, puree the cashews and milk and set aside.
3. In a dry frying pan, for 1 minute heat the cinnamon, cloves and curry leaves. Take them off the heat and using a spice grinder or mortar and pestle, grind these into a powder.
4. Heat 1 1/2 Tablespoons of oil in a large frying pan. Add onions and cook until golden.
5. Add ginger, garlic paste and cook another 3 minutes over medium.
6. Add coriander, cumin and pepper and fry for another minutes.
7. Add tomatoes and cook for 3-4 minutes. Cool and blend this into a paste and set aside.
8. Heat 1 1/2 tbsps oil in a large cooking pot and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
9. Add the ground tomato paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
10. Garnish with fresh coriander leaves.