Name: Nameless kaju posto chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 750 grams chicken; 1 red onion, roughly chopped; 150 ml ready to use tomato paste (if you don?t have this, purée two ripe tomatoes at home and use); 7-8 green chilies, slit lengthwise; 2 tablespoons ginger-garlic paste; Handful of cashews and 2 tablespoons poppy seeds made into a thick, smooth paste; 1 teaspoon red chili powder; 10 raisins; 4 tablespoons canola oil; Sugar; Salt

Ingredients

750 grams chicken
1 red onion, roughly chopped
150 ml ready to use tomato paste (if you don?t have this, purée two ripe tomatoes at home and use)
7-8 green chilies, slit lengthwise
2 tablespoons ginger-garlic paste
Handful of cashews and 2 tablespoons poppy seeds made into a thick, smooth paste
1 teaspoon red chili powder
10 raisins
4 tablespoons canola oil
Sugar
Salt

Preparation

Preparation15 min

Cook time25 min

Heat canola oil in a pan and sear the whole chicken breasts till they get a nice brown color on both sides.
Remove with a slotted spoon and when the chicken is cool enough for you to handle, cut them into bite-size pieces.
If you are using chicken which is already cut, skip this step. In the same pan, sauté the chopped onions, with 3-4 slit green chilies, and the raisins.
Once the onions have turned light brown, toss the chicken pieces in and sauté them further; tops five more minutes.
Add the kaju-posto paste and the remaining green chilies and give it a good mix. Then add the ginger-garlic paste, tomato paste, red chili powder, sugar and salt.
Cook this on low-medium heat, covered all the time for five more minutes. Add one cup water when the raw spices get cooked.
Cover and cook till the chicken gets tender and the extra liquid dries up. The sauce should be clinging to the chicken pieces. Do not pressure cook, please.