Fresh boneless chicken pieces - 1/2 kg Tomato - 2 Onions - 3 Capsicum small - 1 Ginger chopped - 1 1/2 tsp Garlic chopped - 1 1/2 tsp Cashew nuts - 10 Mustard seeds - 1/2 tsp Garam masala powder - 1/2 tbsp Red chilli powder - 1 tbsp Coriander powder - 1 1/2 tbsp Small onion - 6 Pepper powder - 1 tsp Salt to taste Oil as required Curry leaves a few Coriander leaves a few for garnishing
Marinate the chicken pieces with pepper powder and salt and keep aside for an hour. Grind 1/2 tsp garlic , 1/2 tsp ginger and cashew nuts to a smooth paste.
Heat oil in a pan and fry the chicken pieces till golden brown. Remove and drain.
In another pan heat the same oil but little quantity, add mustard seeds. Once mustard seed starts spluttering add chopped ginger and garlic and saute for a few seconds. Now add the onions, small onions and curry leaves and saute till golden brown. Add the tomatoes and capsicum and keep sauteing. Add all dry masalas and salt and fry for few more minutes. Then add enough water to make the gravy and mix well. When its starts to boil add fried chicken and cover it cook for another 10 more minutes. Garnish it with chopped coriander leaves.