Creamy Chicken in Curd Cashew Gravy | கோழிக்கறி கிரேவி | Kozhi Kari Thayir Mundiri Gravy

Ingredients :

Chicken - 250 gm (boneless, bite sized) Ginger - 1" (grated) Garlic - 5 cloves (grated) Cardamom Powder - 1/2 tsp Pepper Powder - 1/2 tsp Curd - 3/4 cup (beaten) Fresh Cream - 2 tbsp Coriander Leaves - 2 tbsp (finely chopped) Water - 1 cup Ghee - 1 tbsp Oil - 2 tsp Salt to taste. Masala Paste : Onion - 1 no (chopped) Green Chili - 3 no (chopped) Dry Red Chili - 1 no Cashew-nuts - 1/4 cup (blanched) Bay Leaf - 1 no Cardamom - 2 no Cloves - 2 no Cumin Seeds Powder - 1 tsp

Method :
 

Steps To Marinate Chicken : Marinate the chicken pieces with ginger, garlic, cardamom, pepper and salt for 30mins. (Image 1 and 2)

Steps To Make Masala Paste : Heat oil in a kadai \ frying pan, add cardamom, bay leaf, cloves and dry red chili and saute for few seconds. (Image 4) Add onion and green chili, saute til the onion becomes soft and also add little salt in between. (Image 4) Allow to completely. (Image 5)

Grind the sauteed onion-mixture with cumin seeds powder into fine paste and keep aside. (Image 6 and 7) Then grind blanched cashew-nuts into fine paste with required water and keep aside. (Image 8 and 9)

Steps To Make Creamy Chicken : Heat ghee in a kadai \ frying pan, add marinated chicken and cook til light brown colour. (Image 10) Add ground onion masala paste, cashew-nuts paste and curd, mix well. Pour water and required salt, bring to boil, lower the flame and cook for about 5 to 7mins, stirring frequently. Add fresh cream and coriander leaves, mix well and again cook for an minute in simmer. Ready to serve.  If the gravy is too thick add some milk before serving.

Serving Suggestion : Serve hot with Naan and Tandoori Chicken.