Honestly speaking, none of us liked this curry even if it looked great.
Whole chicken – 1000 grams
Onion – 3 big + 1 medium
Greenchilly – 2 numbers + 2 numbers
Ginger – a big piece (thumb sized) + 1 tbsp ( julienned)
Garlic – 5 big cloves + a whole bulb
Tomato – 1 medium + 1 medium
Coriander powder – 1/2 tsp ( heaped)
Red chilly powder – 1/2 tsp + 3/4 tbsp
Turmeric powder – 1/4 tsp
Salt – 11/2 tsp (approx.)
Water – 2 cups + 1 cup
Fried cumin powder – 3/4 tsp
Kasoori methi – 3/4 tsp
Garam masla powder – 1 tsp
Almonds/ Cashewnuts – 10 numbers ( I had used 25 grams of almonds & this is the reason why my gravy turned out to be lighter in color)
Oil – 1/2 cup, to deep fry
Chopped cilantro to garnish
Soak the almonds in hot water for 1 hour. Remove the skin & grind to a smooth paste adding little water.
Cook together 3 big onions, 5 big garlic cloves, a big piece ginger, 2 greenchillies & 1 tomato adding 1/2 tsp of red chilly powder, 1/4 tsp of turmeric powder, 1/2 tsp of coriander powder, 2 cups of water & salt. Bring to a boil & cover cook for around 35 minutes. Let cool to room toemperature. Grind to a smooth paste without adding water.
Cook chicken pieces in the ground spice- onion paste adding 1 cup of water & enough salt for 40 minutes/ till done.
Chop 1 medium sized onion finely & keep aside. Deep fry the chopped onion in hot oil till golden brown & crisp. Keep aside. Also fry a whole garlic bulb ( chopped), 2 greenchillies ( chopped) & 1 tbsp of julienned ginger in the same oil till golden brown & crisp. Drain & reserve.
Heat 1 tbsp of oil (take this from the oil you had used for deep frying) & add the red chilly powder. When the raw smell disappears add the cumin powder, garam masala powder & kasoori methi powder. Add 1 sliced tomato & saute for 2 minutes on low heat & now add the chicken pieces along with it’s gravy & let boil. Cook on low heat for 5 minutes. Add the fried onions, greenchillies, garlic & ginger; cook for 5 more minutes. Finally add the ground almond paste & chopped cilantro. Mix well & remove from heat.
This curry is on the thicker side.
Have this gravy with roti/ naan.
Note:- Please use 11/2 tbsp of kashmiri chilly powder instead of red chilly powder for more color. The original recipe calls for cashews.
Source:- Mrs. Lakshmi Nair