White Chicken

• 500 grams chicken – cut into small pieces
• 1 cup beaten yoghurt
• 1  tbsp ginger cut into juliennes
• 6-7 flakes of garlic
• 5-6 green chillies
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp garam masala powder
• ½ cup cashew nut paste
• Salt as per taste
• 3 tbsp oil

For tempering

• 1 tbsp clarified butter - ghee
• 1 tsp ginger cut into juliennes
• 2 green chillies – chopped

• Grind garlic and green chillies into a fine paste.
• In a bowl mix yoghurt, ground chilli garlic paste and little salt, marinate chicken in it for 3-4 hours.
• Heat oil in a pan, add ginger juliennes, fry it a little, add chicken and cook for around 4-5 minutes. Now add the cumin, coriander and garam masala powder and stir well.
• Add the cashew paste and sauté it well, add around ½ cup of water or a little more if you feel the gravy is too thick. Cover the pan and cook it for another 3-4 minutes on a very slow flame.
• In  a tarka pan or in a small pan heat clarified butter, add the ginger juliennes and chopped chillies and fry well. Pour this over the chicken.  Garnish with fresh coriander leaves.
• Serve hot.