Murg Mumtaz (Indian Chicken Curry With Mild Cashew Nut Curry)

• 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

1. Cut the chicken into large chunks (each piece weighing not more than 50 gms each).
2. Rub the chicken pieces with the ginger-garlic paste, salt and pepper and keep aside for 30 - 45 minutes.
3. 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.
4. 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.
5. To prepare the gravy, boil the onion and cashew nuts together for 20 minutes.
6. Drain and grind together to a smooth paste.
7. Heat oil in a saucepan and add the ginger-garlic paste. Saute for 30 seconds.
8. Add onion-cashew nut paste, salt, pepper, cumin and coriander powders, and chicken stock. Let it cook for about 10 minutes.
9. 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.
10. Pour in the gravy and mix well.
11. Once the chicken is fully cooked, add the cream and cardamom powder. Stir well.
12. Garnish with cardamom powder, saffron, cheese and chopped corriander.
13. Serve hot.

chicken breasts, cumin powder, coriander powder, marinade, mozzarella cheese, fresh cream, yoghurt, gingergarlic, saffron, salt, white pepper, onions, nuts, oil, coriander powder, cumin powder, cream, cardamom powder, gingergarlic, chicken stock, salt, saffron, cardamom powder, mozzarella cheese, fresh coriander leaves

Taken from www.food.com/recipe/murg-mumtaz-indian-chicken-curry-with-mild-cashew-nut-curry-289594 (may not work)