Serves: 2 Persons
500gms Boneless Chicken
Fresh tomato puree* of 5 medium tomatoes
2 Paste of two Medium raw onions
2 Tsp (Heaping) Red chili powder
1 Tsp (Not Heaping) Dhania Powder
1/4 Tsp Haldi Powder
1 Tsp Salt
3 heaping Table spoons Curd
2 Table Spoons Garlic Paste
2 Table spoon Ginger paste
3 Table spoon Cashew Nuts
* To make fresh tomato puree boil water in a pan and put 5 tomatoes in it after scooping their eyes out and making a plus sign with a knife on the bottom of the tomatoes. after 5 minutes throw out the hot water and rinse the tomatoes in cold water. Now peel off the skins and blend the tomatoes in a mixer.
Heat some oil in a cooker and add the fresh tomato puree. Cook till oil separates. Add the onion paste cook till oil separates. Add all the dry masalas with some water and cook till oil separates. Add curd and mix it well in hi-flame till oil separates.
Add the chicken pieces and cook on low flame for about 30 minutes.
(Take the specified amount of ginger, garlic and cashew nuts and make a paste in a mixer. Add a little water so that there are no lumps.)
Add this paste to the masala in the cooker and fry well till oil separates and the white color of the cashew paste is gone.
By now the chicken should be done. Serve hot with fresh chapaties.