Madras Chicken

Ingredients

• 1 kg Chicken curry
• 2 Bellary onion
• 3 cup Tomato
• 3/4 cup Good oil
• 2 cup Cloves
• 1 Garlic
• a small amount Coriander leaves, turmeric powder, salt
• 10 Dried red chilies
• 1 Tablespoon Mustard seeds
• 1/4 Tablespoon Pepper
• 2 pieces Cinnamon
• 2 inches Ginger
• 15 Cashew nuts
• 1 Tablespoon Cumin

Instructions

1. First, grind the dried chilies, mustard seeds, cumin, pepper, cinnamon, and cloves; then grind the ginger and garlic separately, and the cashews separately. Cut the chicken into small pieces, rub in turmeric and salt, and let it marinate for one hour. In a pan, pour oil and fry the chicken pieces until reddish. In the remaining oil, add chopped Bellary onion, and once wilted, add the ground masala and sauté. Once fragrant, add chopped tomato, then add the chicken along with finely chopped coriander leaves, pour in a cup of water, and place on low heat. Remove once the chicken is cooked, the water has reduced, and the sauce has thickened to a coating consistency.