Chicken in creamy Yoghurt and Cashew sauce

Its the first day of snow here. Seasons Greetings everyone!!

Unfortunately I'm not yet in the mood to enjoy the weather as I've been down with a pretty bad cold since a week and what makes it even worse is not being able to hold my baby :-( ,  lest he should fall sick. So patiently waiting for the virus to run its course and hopefully I'll get well soon. :-)

But any weather is good for some yummy Chicken curry , and for a twist I added some yoghurt and cashew which made the gravy even more rich and creamy. We served this to some friends who came to visit and they loved it. So I thought it would be worth sharing with you all.

Chicken in creamy Yoghurt and Cashew sauce
Recipe source : My own
You'll need:
Chicken (Bone in) - 2 lbs ( cut into bite sized pieces)
Red Onions - 1 large / 2 medium sized ( thinly sliced)
Green chillies - 3-4 nos. ( slit lengthwise)
Ginger-Garlic paste - 1.5 tblsp
Roma Tomatoes - 2-3 large
Turmeric powder - 1/2 tsp
Red Chilli powder - 1 - 2 tsp
Corriander powder - 1.5 tblsp
Garam masala - 1 tsp
Pepper - 1 tsp
Yoghurt (low fat or full fat) - 1/2 cup
Cashew nut - 8-10 nos.
Salt - to taste
For Tempering:
Oil (Canola/Vegetable oil) - 2-3 tblsp
Mustard seeds - 1 tsp
Dry Red chilli - 2-3
Curry leaves - 1sprig or 5-6 leaves

Directions:
1. Wash and clean the chicken pieces.
2. Using a grinder or food processor puree the tomatoes and keep aside.
3. In a deep non-stick pan or skillet, heat the Oil, and then crack mustard seeds and add the dry red chillies and curry leaves.
4. Add the thinly sliced onions, green chillies, Ginger-Garlic paste and little salt and saute the mixture until the onions turns nice and pink and soft. (Adding salt will help saute the onions faster)
5. Add the dry spice mix - turmeric powder, red chilli powder, corriander powder, garam masala and pepper and stir fry again for 2 mins. (Make sure to not burn the spice mix so keep on medium heat)
6. Now add the tomato puree and mix well and cover and cook for another 1min.
7. Add the chicken pieces and little more salt , mix well again and cover and cook on medium heat for 15-20 mins (or until the chicken is cooked well) , keep stirring in between to make sure the gravy does not stick to the bottom of the pan.
8. Meanwhile using a food processor / grinder , grind the cashew nuts using little water into a thick paste.
9. Also add the yoghurt and beat it well in the grinder.
10. Once the chicken is fully cooked , reduce the heat to low , and add this yoghurt and cashew sauce.
11. Stir well and cook for another 1-2 mins on low heat.
12. Serve hot with Roti , Naan or Rice...Enjoy!

Suggestions:
a. You can use boneless chicken also for this recipe.
b. You may garnish the dish with some Corriander leaves.
c. You can add more yoghurt if you want more gravy or if you think the dish is still spicy.
d. You need not add water while cooking the chicken as some water from the chicken itself will be released during cooking providing enough gravy for the dish.

Guess what we ate this delicious dish with? :-) DOSA !!! yummmm.....
So I guess it goes well with anything , Enjoy !!

Sending this post to:
1.  Christmas Delicacy event hosted by Julie.

2. Food of the Month - Contest hosted by Amy

- Manju