Chicken Masala

INGREDIENTS
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste

MAKE A PASTE
6 - 7 cashewnuts
4 - 5 tbsps milk

DRY ROAST AND MAKE A FINE POWDER
1 cinnamon
10 - 12 curry leaves
3 cloves

THE REST
3 - 4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
¾ tsp black pepper powder
¼ tsp cumin powder
coriander leaves for garnish

DIRECTIONS
1. Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 min. While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.

2. Dry roast cinnamon, cloves and curry leaves for 1 min and make a powder of them. Keep aside. Heat 1½ tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3 - 4 min on medium heat.

3. Add coriander, cumin, pepper and combine well and fry for another minute. Add the tomatoes and let it cook for 3 - 4 min. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

4. Heat 1½ tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4 - 5 minutes, reduce heat and cook covered for another 4 - 5 min. Add the ground masala, cashewnut and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook untill chicken pieces are soft and you get the desired curry consistency. Adjust salt.

5. Garnish with fresh coriander leaves and Serve with maryam breads.