Roast Chicken

INGREDIENTS

1. Chicken pieces.( Preferably boneless).  1/2 kg.
2. Crushed Cashew nuts. 100 gms.
3. Finely chopped onions . 3 nos.
4. Curd. 1 cup.
5. Ginger garlic paste. 2 tea spoon.
6. Tomatoes small . 2 nos.
7. Turmeric powder. 1/2 tea spoon.
8. Red chili powder. 1/2 tea spoon.
9. Clove .4 - 5 buds.
10. Bay leaf (Tej Patta). 2 - 3 nos.
11. Cardamom (Elaichi). 4 -5 nos.
12. Oil. 5 - 6 spoons.
13. Salt to taste.
14. Water .
15. Finely chopped coriander.

PROCEDURE

1. Marinate chicken pieces with curd, ginger garlic paste, turmeric and red chili powder and salt for over an hour.
2. Boil tomatoes, blanch and smash them in a mixer, adding a little water to liquefy. (Puree)
3. Heat oil in a pan.
4. Add  onions, clove, bay leaves,and cardamom and fry till the onions turn golden brown.
5. Add the marinated mutton and stir .
6. When almost done, add crushed cashew nuts, and tomato puree. Stir well.
7. Serve in a bowl,  garnished with coriander.

NOTE: Serve with Chapati or Rice