This months recipe is : Chicken pieces marinated in saffron-almond-cashew nut paste

This month's recipe

Ingredients (serves 4)

• 600 GMS Chicken
• 1 bay leaf cut into large pieces 
• Oil or butter

For Marinating:

• 200 ml yogurt 
• 1 tsp. Salt
• 1 tsp. chilli powder 
• 1 tsp. ginger-garlic paste
• 1 1/2 tsp. garam masala powder 
• 10 GMS cashew nuts, powdered
• 7 almonds, powdered 
• 10 grs coriander-cumin powder
•  5 grs. dried coconut 
• 1/2 tsp. turmeric powder
• A few strands of saffron 
• 4 green chillies, slit lengthwise
• 2 onions, ground to a paste 
• 1 tbsp. coriander leaves, and fried till golden finely chopped.
   
  

Serving suggestion
Serve hot with favourite choice of rice.

Method
1. Make slits in the chicken pieces and apply the marinade mixture.
2. Leave for 6-8 hours.
3. Heat oil or butter in a pan.
4. Add the bay leaf and fry for a minute. Add the marinated chicken and fry for five minutes on high heat.
5. Add one-cup of water and then simmer until done.
6. Serve hot, garnished with the fried tomato slices.