5largeonionscut into 6 sections and layers separated
3dried red chillieswhole
1stickcinnamon
4cardamom pods
5cloves
1/2tspsugar
1tbspghee
4-6green chilliesfor garnish
Instructions
In a blender, add all your marinade ingredients, add 1/2 a cup of water and blend till a smooth paste forms.
Add the marinade to the chicken pieces and mix to coat. Make sure to mix well. let stand in the fridge for 30 min.
After 30min, in a pan, add 1/2 cup vegetable oil, medium heat, and add chicken. Include all the marinade in the pan. You want to cook the chicken for 15-20 minutes. or until it is no longer raw. Make sure to not brown the chicken off.The chicken will release some liquid and the cashews in the marinade will begin to create a sauce. Cook the sauce further down till the liquid is almost evaporated and the cashew sauce coats the chicken. 10 more minutes.Take the chicken out and put it to the side.
In the pot, add 1 cup of oil, my Ammu suggests to open your heart and be generous with the oil. (she says, It's Eid, so no rules apply.)On medium heat, in the oil add your whole spices (dry red chillies, cinnamon stick, cloves and cardamom) and fry till fragrant. Then add your onions. when the onions are softened, not browned, add your chickenCombine, add in sugar and cook from 5-10min to bring it all together.
Right before taking it off the heat, add your ghee (it's more for fragrance) and top off with your green chillies
Serve with your favorite parathas or puri. That's how mom does it.
Notes
There is an obscene amount of oil in this recipe. When I asked Ammu, how much, she said "open your heart and be generous with the oil" this is Ammu speak for, I had to buy a vat of oil, and that she clearly does not measure the oil... so.. at least a cup but no less. lol (it's Eid Chicken... not health food)
There is an obscene amount of onion. That's what makes it unique. Do feel free to add more, it adds a natural sweetness to this chicken dish.