Chicken Masala Gravy

Instructions

1. Marinate the chicken in curd/yogurt for at least 1 hour.
2. Prepare the masala: Grind together ginger, garlic, green chilli, pepper, cloves, cardamom, cinnamon, coriander leaves and a pinch of salt into a smooth paste without adding water. Add 1 tsp water if required.
3. Tomato Onion Paste: In a wok or kadhai take 1 tbsp oil and add the chopped onions fry this till raw smell goes and it turns translucent, then add in the tomatoes and cashew nuts. Sauté this for 2 -3 min till the tomatoes are cooked. Remove from pan and cool properly. Then grind it into a smooth paste.
4. Heat the same wok/kadhai and add 1 tbsp oil. Once the oil is hot add the masala paste and sauté continuously for 2 mins till the raw smell of ginger and garlic is gone. Then add the onion and tomato paste and cook this for 2-3 mins stirring occasionally.
5. Now add the turmeric powder, coriander powder, and red chilli powder and sauté for a minute. Then add the marinated chicken and cook the chicken in the masala for 5-10 mins.
6. Add 2 cups of water and salt and cook till the chicken is cooked. Add more water if required according to your preference.
7. Then add the crushed kasuri methi, lemon juice, garam masala powder and freshly chopped coriander leaves. Mix everything well and cook for 2 mins and serve hot.