Khandeshi Chicken

Ingredients

• 750 grams chicken, cut into 2 inch pieces on the bone
• 2 teaspoons khandeshi garam masala
• Masala
• 2 tablespoons oil
• 8-10 garlic cloves
• 1 inch ginger, roughly chopped
• 2 medium onions, sliced
• Salt to taste
• 8-10 cashewnuts
• 2 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• ¼ cup grated dried coconut
• Curry
• 2-3 tablespoons oil
• 2 tablespoons chopped garlic
• 2-3 green chillies, chopped
• 2 medium onions, chopped
• Salt to taste
• 2 medium tomatoes, chopped
• 1 sprig of curry leaves
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ½ lemon
• 2 tablespoons chopped fresh coriander leaves + to sprinkle
• Jowar bhakri for serving

Method

1. Heat oil in a kadai, add garlic, ginger, sliced onions and salt, mix and sauté till onions turn golden brown.
2. Add cashewnuts, coriander seeds, cumin seeds and dried coconut and sauté for 2-3 minutes. 
3. Take the pan off the heat and allow to cool. Transfer into a blender jar, add ½ cup water and grind to a fine paste.
4. For the curry, heat oil in a kadai, add garlic and green chillies, mix and sauté for 30 seconds.
5. Add chopped onions and salt, mix well and sauté on medium heat till golden brown.
6. Add tomatoes, mix and cook till they turn soft and pulpy. Add curry leaves and mix well. Add red chilli powder and turmeric powder and mix. 
7. Add chicken, mix well and sauté on high heat for 4-5 minutes. Add the ground paste and sauté for a minute.
8. Add khandeshi garam masala and mix well. Add 2 cups water, mix well, cover and cook on medium heat for 15-20 minutes.
9. Squeeze the juice lemon into the kadai, add coriander leaves and mix well.
10. Transfer into a serving bowl, sprinkle coriander leaves and serve hot with jowar bhakri.