Shahi Kaju Chicken

Ingredients

• • Chicken (cut into 8 pieces) - 800 grams
• • Oil - 5 tablespoons
• • Tej patta/Bay leaf - 1
• • Shah jeera/Black cumin - ½ teaspoon
• • Choti elaichis/Green cardamoms (pounded lightly) - 3
• • Onions (prepare: grind to a paste) - 3
• • Milk - ¾ cup
• • Cream (for garnishing) - 2 tablespoons
• • Coriander (fresh, for garnishing) - 2 tablespoons

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Ingredients For Marination

• • Ginger-garlic paste - 3 tablespoons
• • Curd (thick) - ¾ cup
• • Chilly powder - ½ teaspoon
• • Salt - as required
• • Garam masala - 1 teaspoon

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Ingredients For Grinding To A Fine Paste

• • Cashew nuts (prepare: broken, soaked in 3-4 tablespoons of water) - 6 tablespoons

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Method

• 1. Marinate the chicken with beaten curd, ginger-garlic paste, salt and chilly powder.
• 2. Soak cashew nuts 3-4 Tablespoon of hot water for 15 minutes. Grind to a smooth paste. Keep aside.
• 3. Heat oil in a pan. Add bay leaves, cardamoms and shah jeera.
• 4. Add the onions and cook stirring constantly, till light brown.
• 5. Stir in the chicken pieces along with the marinade. Cook on high flame for 2-3 minutes.
• 6. Add the cashew nut paste. Stir constantly on medium or high heat till the juices evaporate and oil separates.
• 7. Lower the heat and add milk and ½ cup water. Cover and cook till the chicken is tender and oil separates.
• 8. Garnish with garam masala, 2 Tablespoon of cream and coriander leaves.