Chicken curry with almond, cashews and raisins
- 1 kg chicken curry cut with bones/boneless
- 3 medium Onions
- 3 large tomatoes
- 2 green chilies
- 8 garlic cloves
- 1 1/2 inch garlic
- 1 pinch cinnamon
- 4 cloves
- 1 Star anise (optional)
- 4 green cardamom
- 10 Almonds
- 10 cashews
- 5/6 raisins
- 2 teaspoon lemon juice
- 2 teaspoon kashmiri chilli powder
- 2 teaspoon paprika(optional)
- 2 teaspoon aromatic garam masala (recipe in the other post)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder.
- 1 teaspoon turmeric powder
- 2 teaspoon kasuri methi
- 2 tablespoon oil
- 2 tablespoon ghee
Soak nuts in warm water for an hour.
Blanch tomatoes and take out its skin. You can use tomato puree instead. Grind all soaked nuts into a smooth paste In a pan heat oil, add cinnamon, star anise, cardamom, cloves and fry for a minute then add whole garlic and ginger, green chillies saute for a couple of minutes. Add onions…now fry onion until they become golden brown, add tomatoes or puree.
After tomatoes are well cooked and start leaving oil, switch off from the stove and let it cool completely. Grind this in a smooth paste.
Now in the pan heat ghee, add red chilies when they start changing colour add onion tomato paste and saute for 3 minutes, add chilli, coriander, cumin powders and cook them well for 2 min on medium-high flame stirring continuously. Add chicken, giving a good stir coating all the masala on the chicken, slightly brown the chicken then cook it with lid on.
After 5 minutes add 1 cup hot water and bring it to the gentle boil now add almond cashew paste, mix well. cook further for 5 minutes. Add garam masala powder, kasoori methi. Adjust the salt. Add some finely chopped corriander..and cook further for 5 minutes.
If you enjoy sweeter taste you can add honey.
Garnish it with some nuts, raisins and coriander.
Serve it with tandoori roti, naan, rice.