Chicken in coconut milk and cashewnut paste..

what we need:

about 1 kg boneless chicken..
red chilly powder 2 to 3 tsp
large pinch of turmeric powder
dhana jeera powder about 2 tsp
garam masala 2 to 3 tsp
thick creamy paste made out of 15 to 20 cashew nuts
a packet of coconut milk..better if its homemade
some kasuri methi
coriander
2 large tomatoes
onion paste made from about 6 to 7 onions
garlic paste about 3 tbsp
ginger paste same as garlic paste
10 to 15 peppercorns
2 to 3 bay leaves
1 large cardamom.. the black one
one cinnamon stick
1 to 2 tsp sugar

this recipe doesn't  need prior marination

in a large pan, add some oil..once the oil is hot, add the peppercorns, cardamom, cinnamon and bay leaves one after the other with a gap of about half a minute.

now add the onion paste.. saute it well on heat.. this needs to be done really patiently as I have often noticed that secret to many a recipes is how well were the ingredients roasted..fried in the process of cooking.. once the paste is nice n brown and is leaving oil from its sides then add the garlic paste n then the ginger paste.. rule remains same.. give each of them a good amount of time in the pan individually for their flavors to come out.. once done add the turmeric..n a small pinch of  hing.. once done add the chicken .. after the chicken has been on the gas for some time it shall begin to harden..this will happen in about 5 minutes of you adding the chicken.. now add all the powders ...all of them.. add salt .. but just half of the whole quantity.. as once the cashew nuts n coconut milk goes in the taste will change ..

now the chicken has come to a boil..n nicely simmering..this is a good time to add our cashew nut paste.. take care that the gas is on low sim.. keep stirring as you add as you don't want any lumps... at this point add a lil water as the paste is going to thicken the gravy.. once the pot again comes to boil..add the chopped tomatoes... after about 5 minutes add the coconut milk.. rule remains same.. low sim and persistent stirring.. adjust the spices and salt to suit your taste now .. also adjust the consistency just as you want it to be.. now add about 1 to 2 tsp of sugar..

just when you are about to switch off the gas.. add some kasuri methi..never add kasuri methi and continue cooking..prolonged cooking once you have added the methi can leave a bitter taste..

garnish with some coriander..although i believe in adding coriander right after adding all the powders as coriander leaves its signature flavor to the dish then,..which is oohh soo yummy..

there you go.. your dish is ready... the name to the dish is a lil long.. dont know what to call it.. i came up with this one while i was experimenting in the kitchen one day and it turned out well.

i haven't put up any pictures... cooking almost becomes meditative after a point and then constantly interrupting to click pictures is a lil annoying ..

hope u enjoy the recipe..

cheers