CASHEW CHICKEN

This is special Chicken dish of my own liking and is a  preparation which is very easy to make and has popped out of own experiments with food. As the name suggests Chicken and Cashew hence has a very rich and delicious taste. This dish doesn't require any marination or skilled hands to make hence making it unique on it's own way

The rich sauce slings completely to the chicken which gives it an amazing look to present.

INGREDIENTS :-

1. 750 gms Chicken with bones
2. 100 gms Broken Cashew
3. 80 gms Charmagaz ( Mixed Melon Seeds)
4. 200 gms Onion
5. 1 Green Chili
6. 1 Table spoon  Garlic Paste
7. 1/2 Table spoon  Garlic Paste
8. 1/2  Tea Spoon White Pepper Powder
9. 1/2 Tea Spoon Cardamom powder
10. 1/2  Table Spoon Turmeric Powder
11. 300 gms Curd (Yogurt / Khatta Dahi)
12. 3 Table Spoon White Oil
13. 1/4  Tea Spoon Sugar
14. 20 gms  Spring onion leaves
15. Salt
16. 2 Table Spoon of fresh cream

RECIPE -

PREPARATION

1. Clean the chicken pieces and  make some deep gashes on all pieces
2. Take the Chicken pieces in a bowl and add little salt and turmeric powder and rub it well on all pieces to quote it.
3. In a bowl soak (5 to 6 minutes) the cashew and the charmagaz and keep it aside
4.  Now make a smooth paste of the cashew and charmagaz
5. Peel the onions and blanch it to take away the raw smell
6. Make a paste of the blanched onion with the green chili
7. Take the yogurt (Dahi) in a bowl adding some water. Whip the same to make a running consistency of the same  and avoiding any lumps
8. Chop the Spring onion and keep it aside

COOKING -

1. Take a fry pan and heat the oil and then simmer the oven
2. Add the Chicken pieces and fry for 5 mins
3. Now add the Onion paste and fry in medium heat for 3 minutes
4. Add salt as per your taste
5. Cover it and let it cook for 10 minutes in low flame
6. Now add the Cashew and charmagaz paste and stir it well to quote the chicken from all sides in medium flame
7. Add the white pepper and cook it for 5 minutes in low flame with a lid
8. Add the yogurt and sugar .Stir it well and let it cook for 10 minutes in low flame.
9. Now add the butter.
10. Keep on stirring in medium flame till the extra water dries up.
11. Garnish it with the chopped Spring Onion leaves

SERVING -

1. This is a portion for 4.
2. Can be served with Roti , Paratha , or Polao

NOTE :

• Blanching of the onion helps to reduce the strong odor and color changing properties
• Adding sugar in earlier stages can also change the color of the gravy if it gets caramelized

This is a Chicken delicacy enjoyed and appreciated by all communities.A perfect dish to serve kids and elders as it is mild in taste and has negligible amount of spices.