Ingredients

  • 1 and a 1/2 kg chicken pieces
  • 2 medium onions
  • 1 inch piece ginger
  • 10 cloves garlic
  • 250 g yogurt, beaten
  • 2 tsp chili powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin seed powder
  • 1 tbsp garam masala powder
  • 125 g cashew nuts or peanuts, ground
  • 125 ml mutter or ghee
  • 2 limes
  • 2 medium tomatoes, sliced round
  • 1 medium onion, sliced round
  • 2 green chillies, finely sliced
  • handful fresh coriander leaves, chopped
  • salt

Method

  1. Grind together the onions, ginger and garlic. Mix into yogurt together
    with salt, chili powder, cashew nuts and half the ground coriander, cumin
    and garam masala. Mix into the chicken and refrigerate for 6 hours.
  2. Place the chicken in a heavy-based pan and cook till tender and all the
    moisture has dried. In separate pan heat ghee or butter to smoking hot and
    pour over the cooked chicken. Fry to a rich golden brown.
  3. When serving put chicken in a serving dish, squeeze the juice of both
    limes and sprinkle remaining spices over chicken.
  4. Garnish with tomato slices, onion rings, coriander leaves and green
    chilies.

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