Chicken in Cashew & Peanut Gravy (Badam Murg)

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Ingredients :
1. Chicken – 500gms
2. Onion – 1pc big – chopped
3. Cashew Nut – 8-10pcs
4. Roasted Peanut – 10-12pcs
5. Poppy Seeds – 1tbs
6. Curd – 3tbs
7. Milk – 1/2cup
8. Ginger -Garlic Paste – 1tbs
9. Black Pepper Powder – 1tsp
10. Salt to taste
11. Sugar – 1/4tsp (optional)
12. Butter – 1tbs
13. Oil – 1tbs

Preparation :
Wash the chicken, drain excess water and marinate with some salt, black pepper powder, ginger-garlic paste and curd. Keep it marinated for 30mins.
In a fry pan add some oil and add chopped onion, fry until become brown. Then make a paste of this fried onion. Keep aside.
Make a smooth paste of poppy seeds, cashew nuts, peanuts as well.
Cooking Steps :
In a fry pan add butter and oil, add poppy seeds and nuts paste, saute it over medium heat until gets dry, approx. 3-4mins.
Add fried onion paste, saute for 1-2mins.
Add the marinated chicken pieces, mix well, keep stirring for 3-4 mins. Sprinkle some milk if need needed.
When chicken gets dry, add milk, salt, sugar, mix everything nicely. Cover and let it cook over low heat until chicken gets completely cooked (approx. 5mins). (If you want more gravy, you can add more milk or water as well).
Finally uncover the lid and give it a stir. Badam Murg is now ready to be served.

Serving Suggestions :
This wonderfully creamy and nutty flavourful chicken preparation would go almost with anything, whether its rumali roti or paratha or any kind of pulao etc.
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