Kandhari Chicken

This recipe was from my chronicles of my very initial cooking experiments, unlike many others who start with simple dishes , my experience with cooking was through the sunday magazine booklets and with chicken directly. I made a million varieties of chicken when my brother visited us from his hostel for his holidays.Reminiscent of those days I cooked this dish along with my brother and sister in law last night and had fun cooking it and tasted amazing. Chicken Kandhari is a red chili spiced dish with a gravy made of cashew, poppy seeds and coconut.

Preparation time 45 minutes 
Serves 8 servings
Serving Size 1 serving
Calories Per Serving Approximately 250 per serving
Difficulty Medium

2 pounds chicken cut into small pieces
6 Red chilies
1 medium onion diced
3 tomatoes(grind to a paste)
2 teaspoons ginger garlic paste
3 tablespoons fresh grated coconut
3 tablespoons cashews
3 tablespoons poppy seeds
2 teaspoons red chili powder
1/2 teaspoon turmeric
1/2 teaspoon garam masala
2 tablespoons oil

1.Roast the cashew, poppy seeds and coconut for 1-2 minutes and make a fine paste out of it by adding a little water and grinding it.

2.In a pan take the oil and add the red chili and roast for a minute.

3.Now add the onions and saute till translucent.

4.Now add the ginger garlic paste and the spices including salt and saute for a minute or two.

5.Add the Chicken and saute for 2-3 minutes on a high flame and turn down the heat to medium-low.Cover and cook for about 10 minutes until the chicken starts to release water.

6.Now add the ground paste and mix gently and cook for a few more minutes.

7.Now add the tomato paste and mix and cover and let cook till the gravy starts to ooze oil onto the top.Check the chicken and gravy for doneness, adjust spices and turn off the stove.

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