- STEP 1
Add ghee to a deep pan. Once hot add the onions and fry for a few minutes. Add ginger garlic paste, green chillies and curry leaves and fry on low heat until the raw smell of ginger garlic paste disappears. And the onions look browned.
- STEP 2
Add the chicken pieces and salt and give it a good mix.
- STEP 3
Add the Kayalpatnam spice mix and stir.
- STEP 4
Add the yoghurt and the water and mix well. Cover and cook on low heat until chicken is cooked through (approx 30 mins).
- STEP 5
Mix in the cashew nut paste (made by grinding 10 cashew nuts that have been previously soaked in hot water).
- STEP 6
Add the coconut paste (made by grinding grated coconut with a little water) and stir again. Bring to the boil and remove from heat.
- STEP 7
Serve warm with rice or rotis (Indian flatbreads).