Chicken in Mushroom Gravy

>> 4/17/10

Ingredients :-

1.Chicken - 1 kg
2.Mushroom - 1 cup (or 10-15 nos button mushrooms or mini portabellos)
3.Onion - 1 big (chopped)
4.Tomato - 2 nos (medium size)
5.Greenchillies - 2-3 nos (or to taste)
6.Ginger - 1tbspn (chopped)
7.Garlic - 1tbspn (chopped)
8.White Vinegar - 2tbspns
9.Cashew - a handful
10.Chicken masala - 2-3 tbspns
11.Redchilli powder - 1-2 tspns (or to taste)
12.Garam masala powder - 1-1.5 tspns (or to taste)
13.Coriander powder - 1/2 tspn
14.Turmeric powder - 1/4 tspn
15.Oil - as required
16.Salt - to taste

a)Marinate chicken overnight or atleast for an hr prior to cooking with juice of a half lemon, salt, 1 tspn chicken masala.  
b)Soak cashews in warm water for an hr or so. Make a paste with it and keep it aside.

Preperation :-

1.Heat oil in a pan and sautee onion, greenchillies, ginger and garlic till it is light brown in colour.
2.Add all masala powders and sautee it for a few seconds it is well coated with oil.
3.Add vinegar to this and mix well and then add tomatoes and cook it till it is soft.
4.Once the tomato is done and the masala is thick and the oil is clear on top, add mushroom pieces.
5.Cook it well till the mushrooms are done.
6.Switch off the stove and let the masala cool.
7.Once it is cooled, put it in a blender and make a puree with it.
8.Put this puree back on the stove and let it boil a little.
9.Once it hot, add chicken to it and mix it well.
10.Cook it with closed lid till the chicken is well cooked.
11.Once the chicken is done, add cashew paste and stirr it well.
12.Once the gravy is thick enough to your taste, turn off the heat.
13.Keep this curry aside atleast 4 hrs before serving to get the maximum taste.


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