Aliyas Chicken Angare

What you need to serve 4 adults

INGREDIENTS
Chicken (Preferably boneless) - 1 kg
Ginger Garlic paste - 2 tbsp
Browned and powdered Kasturi Methi - 1 tbsp
Fresh Curd - 2 tbsp
Tandoori food color (can be avoided if required) - Pinch
Tomatoes - 4
Onions - 2
Kashmiri Chillies - 5
Cashewnuts - Handful
Cooking Oil - 2 tbsp
Salt to taste
Corriander Leaves - Bunch

TOOLS
Grinder, Kadhai, Knife and board

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The Burpy TODO
Wash the chicken pieces well and marinate for an hour in the following mixture – ginger garlic paste, browned and powdered kasturi methi, curd and food colour.
Grind the tomatoes, onions, kashmiri chillies and cashewnuts separately.
Heat the cooking oil in a pan and add to it the ground tomatoes, onions, chillies and nuts and let it cook covered on a slow flame for at least half an hour.
Add the marinated chicken to the masala and let it cook till it is well done. Garnish with coriander leaves.
A desi tip that you can indulge in if you like but can also be avoided - Throw in a piece of burning coal into the curry and cover till the steam of the coal stops. Remove the coal piece.
Ganish with corriander leaves
Serve hot with hot Paranthas / Rotis / Rice