Kaju Kodi Kura with Pulka Roti

Instructions

1. 1

   Prepare Paste and Marinate Chicken

   • In a small bowl, soak 1/4 cup of cashews and 1 tbsp of poppy seeds in warm water for at least 20 minutes. This will help in creating a smooth paste.
   • While the nuts are soaking, marinate the chicken pieces with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well and set aside.
   • After 20 minutes, drain the soaked cashews and poppy seeds. Transfer them to a blender along with the desiccated coconut. Add 2-3 tablespoons of water and grind to a very fine, smooth paste. Scrape down the sides as needed.
2. 2

   Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30-40 seconds until they become fragrant.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor of the gravy.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
3. 3

   Build the Gravy Base

   • Reduce the heat to low. Add the spice powders: remaining turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to prevent them from burning.
   • Immediately add the tomato puree and 1/2 tsp of salt. Increase the heat to medium and cook for 5-7 minutes, until the mixture thickens and you see oil separating from the sides of the masala.
   • Turn the heat to the lowest setting. Add the whisked curd and stir continuously for 2 minutes. This prevents the curd from splitting and ensures a smooth gravy.
4. 4

   Cook the Chicken

   • Add the marinated chicken pieces to the pan. Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the chicken is seared and changes color on all sides.
   • Stir in the ground cashew-poppy seed paste and the 1/4 cup of whole cashews. Cook for 2-3 minutes, stirring constantly as the paste can stick to the bottom of the pan.
   • Pour in 1.5 cups of warm water and the remaining salt. Mix everything well, ensuring the paste is fully incorporated into the gravy. Bring the mixture to a gentle boil.
5. 5

   Simmer and Finish

   • Once the gravy starts to boil, reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through. Stir once or twice in between to prevent sticking.
   • Remove the lid. The gravy should have thickened and oil should be floating on top. Check if the chicken is cooked by piercing it with a fork.
   • Sprinkle the garam masala and chopped coriander leaves over the curry. Give it a final gentle stir. Turn off the heat, cover the pan again, and let it rest for 5-10 minutes for the flavors to meld before serving.