|Boneless chicken||250 Gram|
|Coconut||1 , grated|
|Cashewnuts||50 Gram, split|
|Chopped onions||50 Gram|
|Chopped tomatoes||50 Gram|
|Garam masala||10 Gram (Cinnamon, Cardamom, Bay leaf)|
|Red chili powder||15 Gram|
|Dhaniya powder||15 Gram|
|Turmeric powder||8 Gram|
|Ginger garlic paste||10 Gram|
|Refined oil||30 Milliliter|
|Chopped coriander||1 Teaspoon (For garnishing)|
Make a fine paste of grated coconut and cashew nut.
Marinate chicken with turmeric, salt and ginger garlic paste.
Heat oil in a handi and put the bedgi chilly, whole garam masala and then jeera.
Allow it to crackle then put chopped onions.
Sweat the onions, add the ginger garlic paste, sauté it and add chopped tomatoes
Once the tomatoes are semi cooked, add the turmeric, chilly powder and dhaniya powder.
Sauté it and then add the coconut and cashew nut paste according to the colour of the gravy.
In a separate pan heat some oil, add curry leaves and the marinated chicken.
Sauté it for a while and then add the gravy , to the chicken.
Add some water if necessary and cover the chicken and let it cook in a slow flame.
Check for seasoning and consistency.
Garnish with coriander leaves and serve hot.