Cashew Chicken
(Murg Korma)

Serves: 4  Cooking time (approx.): 33 minutes Style: Hyderabadi Non-Vegetarian 800  grams of chicken (boneless preferably) 2  cup(s) slightly sour yoghurt ½  cup(s) cashewnut paste 4  cloves ½  teaspoon(s) turmeric powder 1  tablespoon(s) each of ginger, garlic and green chilly pastes 1  teaspoon(s) each of cumin, coriander and hot spice mix (garam masala) powders 1  cardamom crushed 1  tablespoons clarified butter (ghee) / butter salt to taste golden brown fried onion rings, fresh cream and finely chopped coriander leaves for garnishing Heat clarified butter (ghee) / butter in a heavy-bottomed pan on medium level till hot. Add the dry spices and fry for a few seconds. Add the ginger-garlic and chilly pastes and fry for a few more seconds. Add the yoghurt and fry on medium level for about 3  minute(s). Add the chicken pieces, little water and mix well. Cover and cook on medium level for about 15  minutes or till the chicken is half - cooked. Add the cashewnut paste and fry for a little while. Add water as required and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 15  minutes or till the chicken is tenderised and the gravy is thick. Garnish with golden brown fried onion rings, fresh cream and finely chopped coriander. TIPS: Soak cashewnuts in water for an hour or so before making a paste. Alternatively, the cashewnut paste can be replaced by either grinding fried poppy seeds or grated coconut. For best results, ghee should be used as the cooking medium. Serve hot with: Coconut Rice (Nariyal Chawal), white rice or Indian bread (Roti).

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