1fist fullcashew nut,less than ½ cup, powdered (kajo)
1cup or 200 mlyogurt
½cupmilk or more
Tempering
2tablespoonsoil
5-7round red chillies(gol lal mirch)
½teaspooncumin seed,roasted and grounded (bhuna kuta zeera)
1teaspooncoriander seed,roasted and grounded (bhuna kuta dhnaya)
salt, to taste
Instructions
Marinate
In a bowl take chicken, green chili, ginger paste and yogurt. Mix well and marinate for 30 minutes.(or overnight in fridge)
For gravy
In a thick bottomed pan, cook chicken with two tablespoons oil and ¼ cup water for 15 minutes until tender and water dries completely.
Add cashew powder in chicken and sear (bhunna) for few minutes on medium flame.
Finally add yogurt and milk. Cook for 2-3 minutes.
Tempering
In a pan, fry cumin, coriander and round red chilies for 1 minutes in two tablespoon oil. Pour over the chicken and cover the pan. Garnish with cashew halves.
Notes
If gravy is too thick for you thin out with more milk.