Dilute Kashmiri red chilli powder in 2 tablespoon ( 30 ml ) water.
1 tablespoon cooking oil
2 tablespoon ( 30 g ) ginger - garlic paste ( homemade )
1/2 teaspoon turmeric powder
2 teaspoon coriander powder
2 spring curry leaves
1 tablespoon cashew nut paste
75 ml tomato puree
100 ml ( 1 cup ) water
3/4 teaspoon salt ( or to taste )
2 teaspoon chopped coriander leaves
Wash and clean chicken pieces. Drain out water and marinate with salt, turmeric powder and red chilli powder. Keep aside for half an hour.
Dilute turmeric powder and coriander powder in 2 tablespoon water.
For Onion paste:
Heat 1 tablespoon oil in a wide pan / kadai. Add finely sliced onions and fry till golden color on a medium heat. Add diluted Kashmiri red chilli powder and saute on a low heat for 5 - 8 minutes or till the raw smell goes and onions are well mixed with chilli powder. Allow to cool for 10 minutes and make a smooth paste in a mixer. Do not add water.
In a wide pan or kadai, heat 1 tablespoon oil. Add ginger - garlic paste. Saute on a low heat for 5 minutes.
Add diluted turmeric powder and coriander powder. Mix it well and stir for 4 - 5 minutes.
Add marinated chicken pieces and curry leaves. Stir well for 5 - 8 minutes.
Add fried onion paste, cashew nut paste, tomato puree, 1 cup water and salt to taste. Mix all the ingredients well. Cover with a lid and cook on a medium heat for 30 - 40 minutes or till done and gravy thickens. stir occasionally.
Sprinkle chopped coriander leaves and serve with any Indian bread or rice / pulao.