Murg Mumtaz (Indian Chicken Curry With Mild Cashew Nut Curry) - cooking recipe

Ingredients

800 g chicken breasts
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
For the marinade
100 g mozzarella cheese
100 g fresh cream
80 g yoghurt
10 g ginger-garlic paste
1 pinch saffron
salt, to taste
white pepper, to taste
For the gravy
800 g onions, peeled
80 g cashew nuts
100 ml oil
10 g coriander powder
10 g cumin powder
200 ml cream
1 pinch cardamom powder
10 g ginger-garlic paste
250 ml chicken stock, prepared fresh
salt & pepper, to taste
For the garnish
1 pinch saffron
1 pinch cardamom powder
1 tablespoon mozzarella cheese
1 tablespoon fresh coriander leaves, chopped

Preparation

Cut the chicken into large chunks (each piece weighing not more than 50 gms each).
Rub the chicken pieces with the ginger-garlic paste, salt and pepper and keep aside for 30 - 45 minutes.
Mix together the cheese, yoghurt and cream till smooth (should not have any lumps), and add to the chicken. Keep aside for another 30 minutes.
To prepare the chicken, roast it in a preheated oven till almost done. Cover the baking dish with aluminum foil, removing it only during the last 10 minutes of baking.
To prepare the gravy, boil the onion and cashew nuts together for 20 minutes.
Drain and grind together to a smooth paste.
Heat oil in a saucepan and add the ginger-garlic paste. Saute for 30 seconds.
Add onion-cashew nut paste, salt, pepper, cumin and coriander powders, and chicken stock. Let it cook for about 10 minutes.
In a separate saucepan, heat a little oil and add chicken, cumin and coriander powders and a little water (to help with the mixing). Saute for about 5 minutes.
Pour in the gravy and mix well.
Once the chicken is fully cooked, add the cream and cardamom powder. Stir well.
Garnish with cardamom powder, saffron, cheese and chopped corriander.
Serve hot.