Mughlai Chicken Curry

Ingredients:

500g Boneless Chicken thigh ~ cut bite size

1 medium onion ~ grated

2 tsp ginger garlic paste

4 tbsp tomato puree/paste

3 tbsp Yogurt/curd ~ whisked

12 cashews ~ grind to paste

3 green chilies ~ sliced halves

Coriander leaves ~ chopped

3 tbsp cooking oil

Marinade

1 tsp salt

3/4 tsp crushed black pepper

Spice Powders

1/2 tsp turmeric powder

1-1/2 tsp red chili powder

2 tsp coriander powder

1/2 tsp cumin powder

3/4 tsp garam masala powder

2 tsp Kasuri methi (Dried fenugreek leaves ~ roasted & ground)

Directions/Instructions:

1. Cut the boneless chicken thighs into 1" pieces.  Marinate with salt and crushed pepper.  Mix and set aside for 30 mins.
2. To make cashew paste, add the whole cashews into a grinder and coarse grind into a fine powder; then add 3 tbsp water and blend into a smooth paste.  Set aside for use later.
3. Heat oil in a wok; add the grated onion.  Saute on medium heat for 4-5 mins till the color change.  Then add the garlic ginger paste, mix, and saute on low-medium heat for 2-3 minutes.
4. Add the marinated chicken, mix, and fry on high heat for 1-2 mins or change slightly browned.
5. Add all the spice powders except Garam masala powder and fenugreek leaves.  Mix and continue to stir on medium heat for 3-4 mins.
6. Next, add the tomato puree and stir on medium-low heat for 3-4 mins till cooked and the oil separates.
7. At this stage, add the garam masala powder and crushed fenugreek leaves.  Stir to mix and simmer on low heat for 2-3 mins.
8. Garnish with chopped coriander leaves and chilies.  Serve hot with steamed white rice or flatbread/pita bread.