Ooh! A real spicy dark chicken curry. Courtesy Navneet Nayar @ my favorite haunt Sikandalous Cuisine. ❤
Ingredients
Boneless chicken: 500g/1 lb
Onions, chopped 2-3 large
Ginger Garlic paste 2 Tbsp
Cashew Paste 1/4 cup
Yogurt 1/2 -1 Cup
Salt
Mustard Oil

Roast and grind
Black Cardamom 3
Cinnamon 1”pc
Peppercorn 5-6
Cloves 2-3
Bay Leaf 2
Dry Red Chilli 5
Cumin Seeds 1Tbsp
Coriander Seeds 2-3 Tbsp
Mace and Nutmeg Small pc

Method
Heat Mustard Oil till it smokes and let it cool a little.
Add the chopped onions and fry till nicely carmelized.
Add the ginger-garlic Paste and cook for 3-4 minutes.
Add the chicken and salt. Toss on high heat for 6-7 minutes.
Add the cashew nut paste and sauté for 3-4 minutes.
Add the powdered spice mix and mix well adding some water so the spices don’t burn.
After a couple of minutes, add the yogurt and mix well.
Sauté well till oil separates. Add some more water and cook covered.
When chicken is cooked, adjust gravy by adding/reducing water.
If having with rotis (Indian flat bread) keep the dish dry.