Chicken Masala Curry

Ingredients:

Bone- in-chicken - 900 gms ( medium pieces),
Curd- 6 tbsp ( beaten),
Red chilli pwd- 1tsp ( you can add more if you want it to be more spicy)
Turmeric pwd-1 tsp,
Salt to taste.

Ingredients for paste-
Cashew nuts-14,
Milk-8 to 10 tbsp.

Ingredients for dry roasting:
Cinnamon stick- 2 inch,
Cloves- 6,

Curry leaves- 10 to 15 ( optional).

Rest of the ingredients:
Oil- 5 tbsp( divided),
Onions medium -5 to 6 - finely chopped,

Tomato- 4 -pureed or finely chopped,
Ginger paste or shredded- 2 tsp,
Garlic paste- 2 tsp,
Coriander pwd-2 tsp,
Black pepper pwd- 1 tsp,
Cumin pwd- 1/2 tsp,
Green chilli - 2 slit ( optional).

Method:

Marinate chicken pieces in chilli pwd,turmeric pwd ,curd and salt for 20 minutes.

While the chicken pieces are marinating,make a paste of the cashew nuts and milk.
( to make the cashew nuts soft, microwave the nuts dipped in milk for 20 second and leave it for 10 minutes).Keep aside the paste.

Dry roast the cinnamon,cloves and curry leaves ( optional) for few seconds on a tawa and make a powder ( sieve the powder if coarse) keep aside.

Heat 4 tbsp of oil in non stick cookware.

Add onions and saute till pink on medium to high heat.
Add ginger garlic paste and saute for 2 minutes on medium heat.

Add coriander pwd,cumin pwd ,pepper pwd and combine well  and fry for another minute.

Add the tomatoes and let it cook for 2 to 3 minutes or till oil separates.

Turn off the heat and take out the masala in a bowl to cool for 5 minutes.

Grind the cooked masala to a fine paste.

In the same cooking pot ,add 1 tbsp of oil and put on heat.

Add the marinated chicken pieces and cook on high heat for 4 to 5 minutes.

Reduce heat and cook covered for another 4 to 5 minutes.

Add the ground  masala paste ,ground cinnamon ,clove pwd and curry pwd  ( if using),combine well.

Add 1 cup of water ( for gravy consistency) and mix.

Raise the heat and let the gravy come to boil.
Lower the heat and put a lid on and let the chicken cook for 15 minutes or till the chicken is tender and you get the right consistency.
Adjust salt.Add split green chillies ( if using)

This recipe has a very thick gravy.

Garnish with fresh coriander leaves.