Ingredients:

• Ginger garlic paste – 1 tbsp (big)
• Garam masala powder – 1 tbsp
• Green chillies – 5 chillies (slit vertically)
• Chopped onions – 2 big
• Cashew and poppy seeds paste – 1 tbsp
• Chopped coriander – few
• Oil – 5 tbsp

How to marinate chicken:

• Fresh skinless chicken – ½ kg
• Yogurt – 2 tbsp
• Turmeric – 1 tbsp
• Coriander seeds (powdered) – ½ tbsp
• Cumin seeds (powdered) – ½ tbsp
• Chicken masala powder – 1 tbsp
• Red chilli powder – 2 tbsp
• Salt to taste

1. Clean the chicken and remove excess water.
2. In a bowl mix chicken with turmeric, chilli powder, salt, chicken masala powder, yogurt.
3. Refrigerate for one hour (or overnight if possible).

How to chicken gravy curry:

1. Heat oil in a pan and fry onions and chillies till golden brown colour.
2. In another pan fry the frozen chicken in 2 tbsp of oil  for 10-15 min.
3. Sauté Ginger garlic paste to the fried onions in order to avoid sticking the paste with the pan.
4. Transfer Chicken to the above pan and add salt/chilli powder if necessary.
5. Place the lid on the pan and cook well for another 10 min (often stirring).
6. Add masala powder and cashew–poppy seeds paste to it.
7. Close the lid and cook continuously for another 10 min.
   

    Gravy Chicken Curry

8. Lastly add coriander to it and mix well.
9. Serve hot with spicy biryani / white rice / fried rice / coconut rice/chapattis.
   

   Gravy Chicken Curry

Note:

1. Yogurt can be replaced with lime juice.
2. Onions can be replaced with onion paste.
3. You can do the whole process in one pan – after frying the ginger garlic paste you can add chicken directly to the pan and cook.