Question ID: 2000-2088-2-4-5-7
Recipe Description
Cuisine: IndianServes: 6INGREDIENTS: 250 gm Chicken½ large onion, finely diced4 cloves garlic, minced 1 tbsp fresh, finely grated ginger1 cup tomato puree1/4 cup cashew crème ½ cup Coconut milk1 tbsp Butter1 tbsp lemon juice1 tbsp garam masala (you can find this spice mix in any asian food store)1/2 tsp ground cumin½ tsp paprika powderSalt, or to taste1/4 tsp cinnamon powder1/4 tsp freshly ground black pepper1 bay leaves
Soak raw cashews in 1/2 cups boiling water for 30 minutes. Place the cashews in a blender with soaking water and blend until smooth.It will be of a creamy texture.
Chop the tomato.Blend it in a mixer/ Food Processor till puree'd.
Melt butter. Saute garlic, ginger and onion.
Add all the spices. Add garam masala, ground cumin, paprika powder, Salt, cinnamon powder and freshly ground black pepper.Saute for 2 minutes.
Add tomato puree and saute till the raw smell goes.Add coconut milk and mix well. Ad in the chicken pieces.Mix well.
Cook the chicken on medium heat for 10 minutes with the lid closed.Check in between the gravy. If it is dry add some milk/water.At last add the cashew creme. Cook on low heat for 3 minutes.
Garnish with coriander leaf/ curry leaf.Serve immediately with rice.This recipe goes great the flat bread, Rice and Spring Hoppers.
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
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