Andhra Chicken Fry

Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed)

1 lb Chicken (wash and cut into bite size pieces)
2 Tomatoes (Pureed)
1 ½ tsp Ginger & Garlic Paste
¼ tsp Turmeric powder
2 tsps Chilli powder
Salt to taste
3 tbsps cooking oil
8 to 10 Curry leaves (optional)
3 Green chilies (slit into halves)
2 Medium onions (about 2 cups of chopped or sliced lengthwise)
2 tbsps Coriander leaves finely chopped (for garnish)

For the masala
4 Cloves (lavangalu)
4 Pepper corns (miriyalu)
2 Elaichi
¼ tsp Cumin seeds (jjeera)
¼ tsp Coriander seeds (dhaniyalu)
1 inch Cinnamon stick (dalchini)
1 tbsp Poppy seeds
1 tbsp Cashew nuts (roasted with ¼ tsp of oil)

1. In a bowl, mix the chicken with tomato puree, ginger & garlic paste, salt, turmeric powder and chilli powde. Set it aside for about 5 min.
2. In a sauce pan, add the chicken mixture, 2 cups of water and cook till the water evaporates and the chicken pieces turn soft. (about 15-20 mts). Set aside.
3. While the chicken cooks, heat a skillet, and on low flame roast the masala ingredients (except cashews) till the flavors come out. (about 2 - 3 mts). Turn off the flame and let it cool. Grind (you can use a coffee grinder) to a fine powder along with roasted cashews.
4. Heat 3 tbsps of oil, throw in the curry leaves and green chillies and saute for few seconds. Add chopped/sliced onions and fry till the onions turn golden brown.
5. Add the cooked chicken pieces, and fry on medium heat for about 5 to 8 min. Reduce the flame to medium.
6. Add half the ground masala powder (adjust) and adjust salt, chilli powder.
7. Garnish with freshly chopped coriander and serve hot with steamed rice, rasam or pappu charu