Chicken Curry

• 1/2 kg chicken – cut into small pieces

For marinating

• ½ cup beaten yoghurt
• 1 tbsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1/2 tsp garam masala powder
• Salt

For the gravy

•  1 tsp cumin seeds
• 7-8 garlic flakes finely chopped
• 9- 10 curry leaves
• 2 tbsp tomato puree
• 1 tbsp tomato sauce
• Roasted and powdered – ( 1 tsp each cumin seeds and coriander seeds, 1/2 tsp black pepper corns and 3-4 dry red chilies)
• 4 tbsp cashew nut paste
• 5 tbsp oil
• Salt to taste

• In a bowl mix all ingredients for marinating and marinate chicken for 3-4 hours.
• Heat oil in a pan, add cumin seeds, when it starts to splutter add curry leaves, chopped garlic, and green chillies and fry for 2 minutes.
• Add cashew nut paste, sauté it for a minute. Add tomato puree, tomato sauce, powdered spices, salt and cook it for 2 minutes. Add marinated chicken and sauté it for 2-3 minutes. Add around ½ cup of water and cook it for 6-8 minutes or till done.
• Serve hot.