Kaju Chicken Khurma

This is one super hot recipe that you can try out if you want to make your special one happy. Who doesn't like Cashew when blend with indian desi masala in the proper consistency? So here we go....

Ingredients:

Chicken boneless - 500 gm
Onion                  - One big
Tomato               - One big
Cashew              - 100 gm
Cumin Seeds      - 1 Teaspoon
Curd (Sour)       - 1 Cup
Ghee                 - 1 tablespoon
Garam Masala  - 1 Teaspoon
Coriander Powder - 1 Teaspoon
Cardamom       - 1 piece
Ginger/Garlic Paste - 1 Teaspoon

Take a pan and heat the ghee in it. Once the ghee starts melting and begins to boil add the cloves, and sprinkle crushed cardamom. Sauté briefly and add the cumin seeds. You have to cook until it turns golden brown in color. Once done, add the turmeric, garam masala, coriander powder and sauté till the masala blends well. This is when you start getting the ecstatic aroma.

Mix the ginger-garlic paste along with green chilly paste now. Sauté till the raw smell leaves and pour in the curd. Simmer and cook for five minutes and keep stirring. Now add the chicken and a little bit of water and mix them all well. The water is required to keep the chicken moving in the pan. Cook the chicken by covering and make sure that it is only half cooked. You can check this by poking the chicken with a knife or a fork or something by opening the pan.

Add the cashew nut paste and salt to taste. Keep a consistency like not so much thick and not too much watery. If required pour a little more water and cook. Keep stirring well and once mixed properly cover with a lid again. Cook for another 15 minutes. Check if the chicken is tender by poking and once done remove from flame. Decorate with fried onions and cream in the centre and serve. Having it with Roti is the best option. Enjoy!!!