Restaurant Style Chicken Curry

Name: Restaurant Style Chicken Curry
Yield: 1 serving
Ingredients: 1 lb chicken thighs with bone, curry cut pieces; 1.5 cups of chopped red onions; 2 teaspoons ginger garlic paste; 4 tablespoons cooking oil; 1 teaspoon salt; 10 raw cashew nuts; 3 - 4 whole red chillies; 2 medium ripe roma tomatoes, quartered; 1/2 teaspoon turmeric powder; 1 teaspoon kashmiri chilli powder; 2 teaspoons coriander powder; 1/2 teaspoon garam masala powder; 1 teaspoon kasuri methi (fenugreek leaves), roasted and crushed

IndianGluten FreeSpice Level: Mild

A simple chicken curry that is not complicated and my kids love it.

Instructions

Dry roast the cashew nuts and red chillies in a pan on low heat for 2 - 3 minutes. Set aside to cool. Coarse grind first and then add the quartered tomatoes. Continue to blend it to a smooth paste.
Heat oil in a pan. Add the chopped onions and fry on medium heat for 5 -6 minutes till translucent.
Add the ginger garlic paste and fry for 2 minutes on low heat.
Add turmeric powder, kashmiri chilli powder and coriander powder and mix well. Fry it on low heat for 2 -3 minutes after adding a splash of water (if necessary)
Add the chicken pieces, mix well and fry it on medium heat for 5 - 6 minutes till the chicken is browned well.
Add the salt and mix it well.
Add the cashew-red chilli-tomato paste, mix well and fry for 5 - 6 minutes on medium heat till oil separates.
Add the garam masala powder, mix and cook for 1 minute.
Add 200 ml of water, mix, cover and cook for 15 minutes. Give it a stir every 5 minutes so the bottom doesn't burn.
Remove the lid and add kasuri methi, mix and simmer for 2 minutes.