Cashew Chicken Delight
- 2 lb. (1 kg) chicken, jointed
- 1 tsp. turmeric powder
- Oil for deep frying
- 1 tsp. chili powder, to taste
- 5 cloves garlic
- 3/4 inch ginger
- 3/4 C. cashew nuts
- 2 large onions
- 1 tsp. coriander
- 1/2 tsp. cumin
- 1 stick cinnamon
- 3 cloves
- 2 onions, sliced
- 2 spring onions, cut fine
- 4 large tomatoes,chopped
- 1 tsp. garam masala (available at Indian grocery stores)
- 1 handful coriander leaves, chopped
- Salt to taste
- 3-4 Tbs. oil for cooking
- Garnish with broken cashew nuts and coriander leaves
Grind the following to a smooth paste: chili powder, garlic cloves, ginger, cashew nuts, onions, coriander and cumin.
Wash and drain chicken. Dry completely. Rub with turmeric and salt to taste and deep fry till golden brown. Cover and keep aside. Heat the oil in a pan. When hot, add the spices and onions and spring onions. Stir fry till onions turn golden brown. Add the blended ingredients and stir fry on a medium low fire till the oil oozes out. Pour in the tomatoes and simmer for five minutes. Add salt to taste. Cover and simmer for 5 minutes or until gravy is thick. Add chicken and simmer for 2 minutes, covered. Transfer to serving dish.
Sprinkle the garam masala on top. Garnish with the coriander leaves and broken cashew nuts. Serve hot with plain rice or naan Indian bread.
Note: In its original form, a small lime sized ball of good quality tamarind was used instead of tomatoes which became available only after Indian Independence in 1947. We had to make do with what was locally available.