Chicken Mughlai Handi

Ingredients:
Chicken breast, cut into bite-size pieces -- 1 kg
Pepper, ground -- 1-2 tbsp
Salt -- approx. 2 tsp
Onion, grated -- 1 large
Ginger, grated -- 2 tbsp
Garlic pods, crushed -- 6-8
Turmeric powder -- 1 tsp
Red chili powder -- 1 tsp
Coriander powder -- 1 tsp
Cumin powder -- 1 tsp
Tomatoes, quartered -- 4 medium
Cashews -- 1/2 to 1 cup
Yogurt -- 1/2 cup
Water -- about 300 ml
Green chilies, slit lengthwise -- 3-4
Garam masala -- 1 tsp
Kasuri methi (dried fenugreek leaves) -- 2 tbsp
Cilantro, chopped -- 1/2 cup
Mustard oil -- 2 tbsp
Avocado oil -- 2 tbsp

Method:
Mix the pepper and 1 tsp of salt into the chicken pieces and marinate for 30 min.
Blend the cashews with the yogurt into a thick paste.
Heat a wok and add oil. When hot, add the onions and stir fry well. Add the remaining salt and sautée until the onion changes colour. Add the ginger and garlic, sautée for a few minutes. Add the chicken pieces and mix well on high heat until the chicken turns white. Mix in the turmeric, red chili, coriander, and cumin powders, sautée for a few minutes. Stir in the tomato pieces and cook covered on a medium flame until the oil separates to the sides. Add the cashew paste and mix on low heat. Cook covered until the oil separates again. Add approx. 300 ml water and the slit green chilies and cook covered on low heat for 10-15 min.
Add garam masala and kasuri methi, mix well. After 2 min, add the cilantro and serve hot with basmati rice or rotis.

Author: Shrinkingsodacan