For marination mix well and keep for half hour or longer :-
250 grams chicken strips boneless breast pieces
1tsp chili powder
2tbsp mellam chicken 65 masala (already has salt)
Ginger garlic paste 1tbsp
2tbsp rice powder
2tbsp corn flour
1tbsp chopped corriander leaves
1tbsp chopped curry leaves
For masala grind to a smooth paste:-
1 onion
1tomato
3 cloves of garlic
2slices ginger
Handful of coconut fresh scrapings
Few stems of corriander leaves
1tbsp corriander seeds
Few fresh curry leaves
1tbsp Kashmiri chili powder
Other ingredients :-
1sliced onion
Oil 3-4 tbsp
2tbsps corriander leaves (extra for garnish)
Few springs curry leaves
2green chilies
1cup cashew nuts halved
1tsp mellam chicken 65 powder
Half cup Laban or curd
Salt to taste
Method:-
1.) heat a wok ,add oil n let it heat . Now add sliced onion fry slightly.
2.) add the chicken pieces one by one n mix well . Let them fry for 5mins or so . Once cooked remove n keep aside for later use.
3.) add the cashews, curry leaves n 2slit green chilies.fry until it's crisp and remove aside along with chicken pieces .
4.) in same oil add the corriander leaves, n curry leaves springs , now add the ground masala n let it fry until it is dry and reduced considerably.
5.) now add the mellam masala , salt and mix .
6.) add 1cup water ,Laban/curd mix well well and bring to a boil.
7.) just before serving add the chicken n cashew mix and give a nice stir.
8.) garnish with corriander leaves and fresh cream .
9.) serve hot . Goes well with rice and chapatis
