Chicken, boneless cubed - 400 grams
Onion, finely sliced - 1 large
Ginger Garlic paste - 2 tablespoon
Yogurt - 5 tablespoon
Cashew paste - 8-10 pieces
Mint, dry - 1 teaspoon (If using fresh mint leaves then 2-3 tablespoon, chopped)
Cumin powder - 1 teaspoon
Coriander powder - 1 tablespoon
Fresh green coriander, chopped - 1/4th cup
Green chillies - 3
Garam masala - 1 teaspoon
Bay leaf - 1
Green cardamom - 2
Whole black pepper corns- 16 -18
Cloves - 4-5
Salt to taste
Oil - 2 tablespoon
Fresh coriander chopped for garnish - 1 tablespoon.
Clean and wash the chicken pieces. Place the chicken pieces in a large bowl, add 2 tablespoons of yogurt, ginger garlic paste, garam masala powder and salt. Mix well and let the chicken marinate for an hour or so.
To make the cashew paste soak the cashew for half an hour and grind it into a fine paste.
Garnish with chopped coriander and serve hot along with roti or paratha.
I have used dry mint for this recipe but you could replace it with fresh mint, it will give the same flavor.
Also I have used cashew paste as it adds creaminess to the dish and also balances the sourness of the yogurt.