Parsi Chicken

Ingredients:
Boneless/Whole Chicken - 1 KG
Ginger - 1 Piece
Garlic Cloves - 10
Whole Red Chillies - 10
Cumin Seeds - 1 tsp.
Cashewnut - 1/2 Cup
Onions - 2 (Finely Chopped)
Tomato Ketchup - 3 tbsp.
Sugar - 1/2 tsp.
Coriander Leaves/Cilantro - Few (For Garnishing)
Oil - 2 tbsp.
Salt - To Taste.

Method:

Blend together ginger and garlic cloves and make a paste out of it.

Cut the chicken into medium pieces and wash it thoroughly.

Marinate the chicken pieces with ginger-garlic paste and let it stand
for an hour.

Blend cumin seeds and whole red chillies into a fine paste by adding
little water and keep it aside.

Then blend the cashewnut into a fine paste by adding little water
and set it aside.

Heat a pan/wok with 2 tbsp. of oil and add finely chopped onions
and saute till they are transculent.

Add the ground paste of cumin seeds and whole red chillies and stir
it well.Let it fry for 2 mins.

Now add the marinated chicken pieces with enough salt and stir it
well.Allow it cook until the chicken is tender and fully-cooked.

When the chicken is fully-cooked add the ground paste of cashewnut,
tomato ketchup and sugar and mix it well.Allow it to cook until the
gravy is thickened.

Remove from the heat and garnish with some coriander leaves or
cilantro.

Serve it hot with chapathi/roti/naan.