pieces should not be large, so separate drumsticks from thighs, wings
from breasts, and cut breast into 4 pieces.
If large, the
thighs and drumsticks can be chopped in halves using a heavy cleaver and
cutting through the bone.
the pieces of chicken, the better the spices can penetrate.
Heat ghee or
oil in a large saucepan and gently fry onion, garlic and ginger until
soft and golden, stirring occasionally.
cooking at this stage is the basis of a good curry.
powder and chili powder and stir for 1 minute.
tomatoes, chopped herbs and cook to a pulp, stirring with a wooden
Stir well to coat chicken with spice mixture.
and simmer on very low heat for 45 minutes or until chicken is tender,
stirring with a wooden spoon every 15 minutes and scraping base of pan
to ensure that spices do not stick.
Stir in garam
masala and yoghurt and simmer, uncovered for 5 minutes.
Last of all,
stir in the cashews and heat through.
the curry may be sprinkled with extra chopped coriander before serving.
chapatis, parathas, puris or rice.
Note : For a
milder flavor, use paprika instead of chili powder. It will give a good
red color without adding to the heat of the curry. The cashews can be
ground in a nut mill or an electric blender or very finely chopped.