Recipe:

Serves: 4
Level: Medium
Prep Time: 1 hour 30 mins
Cook Time: 50 mins
Total Time: 2 hours 20 mins

Ingredients:

• 600 gm curry cut chicken, washed
• 1 cup dahi
• 1 tsp RM Spice Turmeric
• 1 tsp RM Spice Kashmiri Mirch
• 1 tsp RM Spice Dry Ginger Powder
• 1 tsp RM Spice Chicken Masala
• 1 tsp RM Spice Cumin Powder
• 1 tsp RM Spice Amchur powder
• 1/2 tsp garlic paste
• 1 tsp Salt

For Gravy:

• 2 medium sized onion sliced
• 12 nos cashew nuts
• 2 green chilli chopped
• 1 cup water
• 4 tbsp cooking oil
• 1 tsp whole garam masala
• 1 tsp RM Spice Kali Mirch powder
• 1 tsp RM Spice Shahi Garam Masala powder
• 1 tbsp lime juice
• 1 tbsp chopped coriander leaves.

Click here to see the video.

Method:

1. Place the chicken in a bowl, add the dahi and all the dry RM Spices, garlic paste and salt. Mix well and cover chicken and keep aside for marination for 1 hour.
2. Meanwhile heat a pan with 1 cup of water and add the onion slices, cashew nuts and green chillies. Boil for about 5 to 7 minutes.
3. Drain the water and make a paste of the boiled onion, cashew nuts and green chillies.
4. Heat a pan with the cooking oil, add the whole garam masala and let them crackle to release the aroma.
5. Add the ground onion paste and stir fry for 3 to 4 minutes, stirring all the while.
6. Add the marinated chicken to the pan and stir well to mix. Add RM Spice Kali Mirch Powder and continue to cook the chicken and the spices. Stirring regularly so that the spices do not stick to the bottom of the pan. Stir fry for 8 to 10 minutes, until the colour changes to a beautiful gold.
7. Add 1 1/2 cup water and bring to a boil. Cover and cook for 20 minutes.\ for low heat.
8. Uncover and give it a stir and add the RM Spice Garam Masala Powder and the lime juice.
9. Cook for another 2 to 3 minutes adjust the salt if required.
10. Transfer to a serving dish, sprinkle the chopped coriander and serve hot with Indian flatbread or steamed rice.