Green Dry Masala Chicken

Ingredients

• Chicken - 1 kg
• Green chillies - 10 whole
• Ginger - 1/2 piece
• Garlic - 10 clove
• Onions - 3 whole
• Fennel seeds - 1/2 tsp
• Cashew nuts - 15 whole
• Lime - 1/2 whole
• Coriander leaves - 1/4 cup
• Turmeric powder
• Salt, to taste
• Oil for frying

Instructions

1. 1Combine the chicken with turmeric powder and salt, toss to coat, and set aside to marinate for 30 minutes so the flavors sink in.
2. 2Heat oil in a wide pan or kadai over medium heat, then add the onions and fry until they are brown and aromatic; watch them so they caramelize but do not burn.
3. 3While the onions are frying, make a smooth paste of the green chillies, ginger and garlic using a blender or mortar and pestle.
4. 4Add the green-chilli paste to the pan with the browned onions and fry the paste for 2-3 minutes until the raw aroma has cooked off and the mixture is fragrant.
5. 5Add the marinated chicken to the pan, stir well to coat every piece in the masala, and cook until the chicken is cooked well.
6. 6Grind the fennel seeds and cashew nuts into a coarse paste, stir this into the pan, and cook for another 1-2 minutes to thicken the sauce and add richness.
7. 7Squeeze the lime over the chicken, toss gently, then garnish with the coriander leaves before serving.
8. 8Serve with your favorite bread or rice. Optional: serve with extra lime wedges and a simple cucumber salad for brightness.