1½ kg chicken pieces
2 medium onions
1 inch piece ginger
10 cloves garlic
250 g yogurt, beaten
2 tsp chilli powder
1 tbsp coriander powder
1 tbsp cumin seed powder
Grind together the onions, ginger and garlic. Mix into yogurt together with salt, chilli powder, cashew nuts and half the ground coriander, cumin and garam masala. Mix into the chicken and refrigerate for 6 hours.
Place the chicken in a heavy-based pan and cook till tender and all the moisture has dried.
1 tbsp garam masala powder
125 g cashew nuts or peanuts, ground
125 ml butter or ghee
2 limes
salt
2 medium tomatoes, sliced round
1 medium onion, sliced round
2 green chillies, finely sliced
handful fresh coriander leaves, chopped
In separate pan heat ghee or butter to smoking hot and pour over the cooked chicken. Fry to a rich golden brown. When serving put chicken in a serving dish, squeeze the juice of both limes and sprinkle remaining spices over chicken. Garnish with tomato slices, onion rings, coriander leaves and green chillies.