Chicken nawabi

Ingredients	Quantity
Chicken	1 kg
Onions	350gms
Tomatoes	350gms
Broken cashewnuts	75gms
Ginger	40gms
Green chillies	30gms
Garlic	25gms
Jeera	5gms
Cloves, cardamom, cinnamon	3gms
Curds	150ml
Red chilli powder	25gms
Dhania powder (coriander powder)	20gms
Coconut	½
Saunf (fennel)	5gms
Fat	100gms
Ghee	20gms
Kasuri methi	a large pinch
Salt	10gms
Curry leaves	3 springs
Mustard	½ tsp
Coriander leaves	a few springs

Clean and joint chicken. Wash well and drain. Grind together 15gms of red chilli powder,10gms of daniya powder, garlic and half of the ginger, saunf and jeera. Mix with curds and salt to prepare a marinade and soak chicken pieces in the marinade for half an hour. Soak cashewnuts in hot water and grind to a fine paste. Drain the chicken and cook on a skewer in a tandoor oven or over the sigree (if a tandoor or a sigree is not available brush oil and grill the chicken for at least 15 minutes). Chop onions and tomatoes finely. Slice ginger into thin strips. Slit green chillies. Heat fat, saute onions till they becomes pale brown, add tomatoes, ginger and green chillies, fry for a couple of minutes. The n add cashewnuts paste and the liquid in which the chicken was marinated plus the remaining chilli powder and dhaniya powder.fry well. Add the chicken, continue frying till the masala is cooked. Meanwhile make two extractions of coconut milk (thick and medium). Add coconut milk – check for seasoning, add a few pieces of curry leaves and cook till the chicken is tender. Then add the roasted and powdered garam masala. Remove from fire. Heat the ghee. Add mustard seeds. When seeds crackle, add kasuri methi and curry leaves. Add to the chicken and mix well. Serve hot garnished with chopped coriander leaves.