Chicken – 450 grams ( I used boneless breasts), cut into bite size pieces
Dalda / Vegetable Ghee – 4 tbsp (solid)
Sugar – 1 tsp
Cloves – 3 numbers
Cardamom – 3 numbers
Onion – 1 medium, chopped long & thin + 1/2 a medium, coarsely chopped
Ginger – a square piece
Coriander powder – 11/2 tsp (bit heaped)
Red chilly powder – 11/2 tsp
Cumin seeds – 1 tsp
Garlic – 5 big cloves, grind to a paste
Thick curd – 3/4 cup
Tomato – 3/4 cup, finely chopped
Cashewnuts – 10 numbers
Grated coconut – 1 tsp
Water – 3/4 cup
Salt – 11/8 tsp/ to taste
Mix the garlic paste with curd & keep aside.
Make a smooth paste of coriander powder, red chilly powder, cumin seeds & the coarsely chopped onion wihout adding any water.
Grind together the cashews & grated coconut adding little water to a thick smooth paste.
Heat the vegetable ghee & add sugar. Add the cloves & cinnamon when the sugar turns brown. When you get an aroma of the spices you can add the chopped onions & ginger; saute till the onion turns golden brown.
Now add the ground masala onion paste & fry for 15 minutes on low heat. Remove from heat & add the curd 1 tsp at a time till the whole curd is incorparated into the masala. Bring back to heat & cook for 4 minutes till the water evaporates from the curd. Stir in the chopped tomato & saute for 5 minutes. Now add the chicken pieces, salt & cashew- coconut paste; fry well for 7 minutes.
Pour 3/4 cup water & check for salt, add more if needed. Let boil & cover cook on low heat for 30 minutes / till done.
Source : Mrs. Lakshmi Nair