Chicken in Roasted Cashew-Peanut Gravy

Recipe No: 272
I had already posted the vegetarian version of this recipe with Cauliflower. Now this is the non-vegetarian version of the same. The basic ingredients and the method of preparation are the same but the amount changes to suit the taste of Chicken.

Ingredients                                        Serves 6

• Chicken………………............….2 lb/900 grams (Cut into medium sized pieces, washed and drained)
• Oil…………………………………...3 Tablespoons
• Peanuts…………………………….1/3 Cup
• Cashew nuts………………….....1/3 Cup
• Onion Chopped finely………..2 Cups
• Ginger-Garlic paste……….….1 ½ Tablespoons
• Red Chilly powder………..…..2 Teaspoons
• Coriander Powder…………….4 Teaspoons
• Turmeric powder……….…….1/2 teaspoon
• Garam Masala Powder..…..1 Teaspoon
• Tomato chopped…………..….1 large
• Cream or milk….….…………..1/4 Cup
• Coriander leaves chopped...2 Tablespoons (optional)
• Salt to taste

Method of Preparation

1. Heat Oil in a pan on medium heat and fry the Peanuts and the Cashew nuts until golden brown.
2. Remove it from the Oil and when slightly cooled, grind it into a smooth paste using only just enough water. (Up to 1/2 cup will be good)
3. To the rest of the Oil in the pan, add chopped Onion together with Salt and saute till it starts to brown along the edges.
4. Add Ginger Garlic paste and continue sauteing till the raw smell is gone.
5. Adjust the heat to low and add Red Chilly powder, Coriander powder, Turmeric powder and Garam Masala powder; saute till the raw smell is gone for about a minute or two.
6. Add chopped Tomato and the ground Peanut-Cashew paste; saute till the Oil oozees out. (Do stir continuously.) This step is very important as it determines the taste of this dish. As we are not using too much of Oil, we will only be able to see small droplets of Oil  towards the sides of the mixture. (By this time all the Water from the Masala will be evaporated.)
7. Add 2 cups of water to dilute the gravy and add the Chicken pieces; mix well; close the pan and let it boil on high heat.
8. Once boiled, lower the heat to medium and continue cooking till the Chicken is cooked thoroughly; the level of the gravy is reduced and Oil starts to float on top of the curry for about 30 – 40 minutes.
9. Add Cream and Coriander leaves (if adding), mix well and let it start to boil along the edges. Add more Salt if needed.
10. Switch off the heat, close the pan and let it sit for 15 minutes before serving.

Notes:

• You can reduce the amount of Chicken in this recipe and add Cauliflower and Potatoes to fill that place.
• Since there are nuts in the gravy, chances are there it may stick to the bottom of the pan. So stir it now and then.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…