One pound of chicken, chunk-cut on bone.
Two onions, chopped.
One dozen Roma tomatoes, peeled seeded chopped.
One cup cashews.
Half a cup heavy cream.
Quarter cup yoghurt.
Two TBS. garam masala.
Half TBS. cayenne.
Five or six cloves garlic.
Pinches of salt and pepper.
One teaspoon cumin seeds, roasted till quite dark, then ground fine.
Mince and smash the garlic and ginger to a paste, mix it with the yoghurt and the pinches of salt and pepper. Marinate the chicken in this for an hour.
Pour boiling water (enough to cover) over the cashews and let them soften for that time.
Take the chicken pieces out of the marinade, and colour them well in hot oil. Remove to a plate, add the onions to the pan with a little more oil. Saute till coloured, add the tomatoes and spices, and cook soft, which will be about five minutes.
Dump the cashews and their soaking water into a blender, add the contents of the pan, and osterize smooth. Return this to the pan and reduce till velvety, then put in the chicken pieces. Bring back to a boil, turn heat low, and simmer a few minutes. Stir the cream into the dish, and let it heat, but do not bring it to a boil.
Dust the dark-roasted cumin powder over the top before serving.
Decorate with the merest sprinkle of sliced green chili.
Have it with chappatis, rice, and flaky onion kulcha.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/the-first-class-dining-room-at-kaun.html.