- Cut the boneless chicken thighs into 1” pieces. Marinate with salt and crushed pepper. Mix and set aside for 30 mins. - Grate the onion and whisk the curd/yogurt. - Make a paste of the cashew nuts. To make cashew paste, add the whole cashews into a grinder/blender and coarse grind into a fine powder. Add 3 tbsp water and blend into a smooth paste. Set aside for use later. - Slice the green chillies and chop the coriander leaves for garnish. - For tomato purée/paste, use readymade tomato purée available in stores. If not available, blend 2 medium red ripe tomatoes into a paste and use that instead. - Dry roast the Kasuri Methi (dried Fenugreek leaves) and crush it into a coarse powder with your hand.
Process:
- Heat oil in a wok or kadhai and add the grated onion. Fry on medium heat for 4-5 mins till the colour changes. Add the ginger garlic paste, mix and continue to fry on low to medium heat for 2-3 mins. - Now add the marinated chicken, mix and fry on high heat for 1-2 mins till the colour changes to white and slightly browned. - Add all the spice powders other than Garam Masala Powder and Kasuri Methi, mix and fry on medium heat for 3-4 mins. - Now add the readymade tomato purée, give a mix and fry on medium to low heat for 3-4 mins till it’s cooked and oil separates. - Now add the cashew paste and whisked curd/yogurt, mix it well and cook on low heat for 2 mins till oil separates. - Now add 150 ml water and sliced green chillies, give a stir and cover & cook on low heat for 15 mins till the chicken is cooked and oil separates. - Add the garam masala powder and crushed Kasuri Methi (Fenugreek leaves), give a mix and simmer on low heat for 2-3 mins. - Garnish with chopped coriander leaves and serve hot.
