Chicken Nawabi

 Ingredients

250 gm chicken 

100 gm onion 

100 gm Tomatoes

10 gm cashewnuts 

10 gm ginger

10 gm green chillies

10 gm Garlic 

1/4 tsp cumin

2 nos cloves

1 small cinnamon 

2 nos cardamom

50 ml curd 

10 gm red chillies

10 gm coriander powder

30 gm coconut

1 gm fennel

20 ml Oil 

10 ml ghee

1 gm kasthuri methi

Salt to taste

1 sprig curry leaves

1/4 tsp mustard

1 tbsp coriander leaves ( chopped)

Method

1. Clean and joint chicken. Wash well and drain. 

2. Grind together 15 gms of red chilli powder, 10 gms of dhania powder, garlic and half of the ginger, saunf and jeera. Mix with curds and salt to prepare a marinade and soak chicken pieces in the marinade for half an hour. 

3. Soak cashewnuts in hot water and grind to a fine paste. 

4. Drain the chicken and cook on a skewer in a tandoor oven or over the sigree (if a tandoor or a sigree is not available brush oil and grill the chicken for at least 15 minutes). 

5. Chop onions and tomatoes finely. Slice ginger into thin strips. Slit green chillies. Heat fat, sauté onions till they become pale brown, add tomatoes, ginger and green chillies, fry for a couple ofminutes. Then add cashewnut paste and the liquid in which the chicken was marinated plus the remaining chilli powder and dhania powder. Fry well. Add the chicken, continue frying till the masala is cooked. 

6. Meanwhile make two extractions of coconut milk (thick and medium). 

7. Add coconut milk check for seasoning, add a few pieces of curry leaves and cook till the chicken is tender. Then add the roasted and powdered garam masala. Remove from fire. 

8. Heat ghee. Add mustard seeds. When seeds crackle, add kasuri methi and curry leaves. Add to the chicken and mix well. 

9. Serve hot garnished with chopped coriander leaves.