Chicken curry in creamy Youghurt and Cashew paste

Directions

1. Wash and clean the chicken pieces.
2. Using a grinder or food processor puree the tomatoes and keep aside.
3. In a deep non-stick pan or skillet, heat the Oil, and then crack mustard seeds and add the dry red chillies and curry leaves.
4. Add the thinly sliced onions, green chillies, Ginger-Garlic paste and little salt and saute the mixture until the onions turns nice and pink and soft. (Adding salt will help saute the onions faster)
5. Add the dry spice mix - turmeric powder, red chilli powder, corriander powder, garam masala and pepper and stir fry again for 2 mins. (Make sure to not burn the spice mix so keep on medium heat)
6. Now add the tomato puree and mix well and cover and cook for another 1min.
7. Add the chicken pieces and little more salt , mix well again and cover and cook on medium heat for 15-20mins(or until the chicken is cooked well) , keep stirring in between to make sure the gravy does not stick to the bottom of the pan.
8. Now in the food processor / grinder , add the cashewnuts and grind it using little water into a fine paste.
9. Also add the yoghurt and beat it well in the grinder.
10. Once the chicken is fully cooked , reduce the heat to low , and add this yoghurt and cashew paste.
11. Stir well and cook for another 1-2 mins on low heat.
12. Serve hot with Roti , Naan or Rice...Enjoy!
13. Suggestions: You can use boneless chicken also for this recipe.
14. You may garnish the dish with some Corriander leaves.
15. You can add more yoghurt if you want more gravy or if you think the dish is still spicy.
16. Tips: You need not add water while cooking the chicken as some water from the chicken itself will be released during cooking providing enough gravy for the dish.