Kadai Chicken

Ingredients:

1 pound chicken breast (marinated in 2 tablespoons of yogurt)
2 tablespoons oil
1 medium size onion, finely chopped
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek leaves (methi leaves)
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1 tablespoon fresh almond-cashew nut paste
2 tablespoons tomato puree or 2 fresh tomatoes finely chopped
1/2 teaspoon garam masala (curry powder)
1/2 teaspoon roasted garam masala
1 teaspoon cilantro powder
1/2 red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon mango powder
Pinch mint powder
Salt to taste
Finely chopped fresh cilantro leaves for garnishing

Preparation:

Marinate chicken in yogurt by keeping overnight in a refrigerator or 1-2 hours at room temperature.

Heat oil in a kadhai (deep pan).
Add cumin seeds and fenugreek leaves. Stir well.
Add chopped onions and saute for few minutes until golden brown.
Add ginger and garlic paste and saute with continuous stirring.
Add almond-cashew nut paste and stir well.
Add tomato puree and mix well.
Add powdered spices such as garam masalas, cilantro powder, chilli powder, turmeric powder, mango powder, mint powder and salt to taste.
Add marinated chicken and mix well. Cover with the lid and cook.
Add 1/2 cup water, stir well and cook. When the mixture comes to a boil, reduce heat.
Cook for about 10-15 minutes or till the chicken is done.
Garnish with freshly chopped cilantro leaves.
Turn off heat, let it stand for few minutes.
Serve hot with naan, roti, paratha, pita bread or rice