1No.Onion (cut and ground in Blender in a coarse way)
1tbspGinger Garlic Paste
1tbspGhee
1teaspoonSalt (or adjust as per taste)
1tbspCoriander Leaves (finely chopped)
Chicken Fry
2tbspOil
2sprigsCurry Leaves
2Nos.Green Chillies slit vertically
½teaspoonPepper Powder
14Nos.Cashew Nuts (powdered)
Instructions
Garam Masala
Dry Roast all the spices listed under "Garam Masala" on a low flame until a nice aroma rises up.
Allow the roasted spices to cool and then blend them in a Blender to a fine powder.
Chicken Marination
Take the Chicken in a bowl and add all the ingredients listed under "Chicken Marination".
Add the Garam Masala prepared in the earlier step.
Mix everything well so that the chicken pieces are coated well with the spices and ingredients.
Cover and marinate for 30 minutes.
Frying the Marinated Chicken.
Heat a Frying Pan on a low flame.
Add the Marinated Chicken on the Frying Pan until the Chicken is cooked well. Keep turning occasionally. You don't need to add any oil as we have already added Ghee to the marination.
Turn off the stove once the chicken is cooked and keep it aside.
Chicken Fry
Heat the Frying Pan and heat 2 tbsp of Oil.
Add the Curry Leaves and the slit Green Chillies and sauté until the Curry leaves turn crisp and roasted. They will give out a nice aroma at this stage.
Add the cooked Chicken and sauté well on a high flame. Any water should evaporate and you should be left with a dry gravy on the chicken pieces.
Add the Cashew Nut powder and the Pepper Powder and mix well.
Stir fry for 4 minutes and the dry gravy should be coated on the Chicken pieces pretty well.
Turn off the stove and garnish with chopped coriander and some cashew.