Chicken Masala



3 peaces chicken thighs with skin, washed and cut into medium sized pieces

1/2 cup yogurt

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp garam masala

6 cardamon pods,crushed

salt to taste


6-7 cashewnuts

4-5 tbsps coconut milk

Rest of the ingredients:

4 tbsps ghee

2 onions finely chopped

1 (14.5oz) canned tomato

1 tsp ginger-garlic paste

1tsp cinnamon

4 cloves1 tsp coriander powder

1/2 tsp black pepper powder

1/2 tsp tsp cumin powder

heavy cream (option)

coriander leaves for garnish

1 Marinate chicken pieces in chilli, turmeric, garam masala, cardamon, yogurt and salt.Cover and chill 6 hours.

2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.

3 Heat 2 tbs ghee in a pot. Add the onions and saute. Add ginger-garlic paste and saute for 5minutes on medium heat.

4 Add cinnamon, cloves,coriander, cumin, pepper and combine well and fry for another minute.

5 Add the canned tomato and cook for 5minutes. Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

6 Heat 2 tbsp ghee in a pot and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

7 Add the ground masala paste, cashew nut paste, salt and combine well. Cook until sauce thickens, 30minutes

8 Add heavy cream and garnish with fresh coriander leaves.