Chicken Masala with Cashewnuts
November 20, 2012

A mild mint flavored chicken dish made with coconut milk and cashewnuts

Cuisine Goan
Course Main Course
Serves 4
Method Pressure Cooker
Difficulty Easy
Cook Time 45  minutes
  • Cuisine Goan
  • Course Main Course
  • Serves 4
  • Method Pressure Cooker
  • Difficulty Easy
  • Cook Time 45  minutes
Ingredients
chicken drumstick
6  
coriander powder or dhania
1   tablespoon
turmeric powder
1   tablespoon
ginger-garlic paste
1   tablespoon
garam masala powder
1 1/2   tablespoon
onion (large) finely chopped
2  
green chillies (2 slit length wise & 3 chopped)
5  
coriander leaves for garnish
 
grated coconut
1/2   cup
mint leaves
10  
coriander leaves
1/4   cup
cashewnuts
12  
milk
4   tablespoon
Instructions

1. Marinate the chicken in coriander powder, turmeric powder, ginger garlic paste, green chillis and few mint leaves for 10-15 minutes.

2. Soak the cashewnuts in 2-3 tables spoon milk for 10 minutes

3. Grind the following ingredients :grated coconut, onion, green chillies, mint leaves, coriander leaves, cashew nuts into a paste and keep aside.

4. Heat oil in a cooking vessel, add the chopped onions and green chillies and saute till translucent.

5. Add the marinated chicken and cook on high heat for 4-5 minutes, combining the ingredients one at a time.

6. Reduce the flame to medium heat, add the ground paste and salt and mix well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Let it cook till the oil separates.

7. Pressure cook the chicken for 3-4 minutes or up to one whistle or cook for 20 minutes, Turn off the heat and garnish with fresh coriander leaves.