Marinate - Clean and wash ½ kg of Chicken pieces (boneless) and marinate with 1 tsp of Ginger Garlic Paste, 1 tsp of Chilli Powder, ½ tsp of Turmeric Powder, ½ cup of Yogurt and 2 tsp of Lemon Juice and keep aside for ½ hour.
Chicken - Boil the marinated chicken in a pressure cooker for 3 to 4 whistles.
Paste - Ground 3 medium Onions and keep aside. Ground 2 Tomatoes and keep aside. Make fine paste of 10 Cashews, 2 tsp of Khus Khus (Gasagasalu), 3 tsp of Coriander Seeds and 1 tsp of Cumin Seeds and keep aside.
Fry - Heat 2-3 tbsp of Oil in a pan; add 3-4 Cloves, ½ inch Cinnamon and 2 Cardamoms. When cloves starts spluttering add 1 tsp of Ginger Garlic Paste, fry for few seconds and add 1 tsp of Chilli Powder and ½ tsp of Turmeric Powder. Stir for few seconds, add the Onion paste and 2-3 slit Green Chilies. Add salt to taste and fry until the paste starts leaving oil. Now add tomato paste and cook for 2 to 3 minutes and add the boiled chicken pieces. Add the masala paste and mix well and fry until the curry becomes dry and starts leaving oil in medium heat.
Chicken - Boil the marinated chicken in a pressure cooker for 3 to 4 whistles.
Paste - Ground 3 medium Onions and keep aside. Ground 2 Tomatoes and keep aside. Make fine paste of 10 Cashews, 2 tsp of Khus Khus (Gasagasalu), 3 tsp of Coriander Seeds and 1 tsp of Cumin Seeds and keep aside.
Fry - Heat 2-3 tbsp of Oil in a pan; add 3-4 Cloves, ½ inch Cinnamon and 2 Cardamoms. When cloves starts spluttering add 1 tsp of Ginger Garlic Paste, fry for few seconds and add 1 tsp of Chilli Powder and ½ tsp of Turmeric Powder. Stir for few seconds, add the Onion paste and 2-3 slit Green Chilies. Add salt to taste and fry until the paste starts leaving oil. Now add tomato paste and cook for 2 to 3 minutes and add the boiled chicken pieces. Add the masala paste and mix well and fry until the curry becomes dry and starts leaving oil in medium heat.
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