Chicken with Cashew nut
Serving: 4 persons
Prep Time: 2 hours
Cooking Time: 1 hour and 20 minutes
500 grams of chicken, skinless and boneless and cut into small pieces
2 cups of low fat yogurt
3 medium sized onions, finely chopped
2 tbsp of finely chopped ginger and garlic
6 green chilies
3 tbsp of chunks ofÂ raw papaya
2 tbsp of paste of cashew nuts
1 tbsp of poppy seeds
3 tbsp of mustard oil
1 tsp of nutmeg
1 tsp of mace
1 tsp of a mixture of ground cardamom, cinnamon and cloves
Salt to taste
Wash the pieces of chicken thoroughly. Keep them in a mixing bowl. Grind together the green chilies and the poppy seeds to make a fine paste (use a mortar and pestle to make the paste).
Add the green chilies paste along with the cashew nut paste, chopped garlic and ginger, the yogurt, chopped onions,Â pieces ofÂ papaya, oil and salt to the chicken and combine all the ingredients. Cover the bowl and set to marinate for about 2 hours. After 2 hours set a pot on medium flame and pour in the marinated chicken pieces with all of the marinade.
Let the chicken get heated through. Stir in occasionally to avoid letting the chicken get charred.
After 10 minutes when the chicken has been heated thoroughly place a cover on the pot and seal the mouth nicely using dough. Place a bowl of hot water on top. This will ensure that the pot is kept warm on every side. Cook for about an hour or so before removing the cover of the pot. Check if the chicken has been done thoroughly.
If required cook for another 10-15 minutes with the pot covered. When done sprinkle the ground spices, nutmeg and mace on the chicken and stir to combine. After a minute or so remove from heat and serve hot with rice or naan.
Hot tip: You can team this with a chilled glass of lemonade.