Guest Author - vandana trivedi

This article was written and posted by BellaOnline’s former Indian Food editor, Vandana Trivedi. Vandana is no longer with BellaOnline.com but we wish her good luck and success in all of her future endeavors.

We are very pleased to welcome Sadhana Ginde, BellaOnline’s new Indian Food Editor. Sadhana has already written several wonderful and delicious recipes for the Indian Food site. She is familiar with both traditional Indian cuisine from many regions in India, as well as, many modern Indian recipes. You can read more about Sadhana on her bio page. Please feel free to contact her directly via email with any comments, requests, questions or suggestions that you may have regarding Indian cuisine.

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DUM CHICKEN

Ingredients

150 g boneless chicken cut in to thin
250 g cashew nuts
150 g poppy seeds
100 ml milk
250 g onions finely chopped
200 g tomatoes finely chopped
1 tsp ginger-garlic paste,
1 tsp red chilly paste
Chopped coriander leaves
1 tsp garam masala
6 tbsp oil or butter
Salt to taste

Method
Grind Cashew nuts & poppy seeds to a fine paste with milk.
Heat oil in a pan and fry the onions till golden brown.
Add ginger-garlic paste. Fry for 2-3 minutes more.
Add tomatoes & red chilly paste fry for 3-4 minutes.
Add the cashew nuts & poppy seeds paste & fry till the oil leaves the sides of pan.
Add the salt and garam masala. Add the chicken to the gravy & cook till done.
Garnish with coriander leaves before serving.
Serve hot with tandoori roti or rice.