Nameless kaju posto chicken

Ingredients

• 750 grams chicken
• 1 red onion, roughly chopped
• 150 ml ready to use tomato paste (if you don?t have this, purée two ripe tomatoes at home and use)
• 7-8 green chilies, slit lengthwise
• 2 tablespoons ginger-garlic paste
• Handful of cashews and 2 tablespoons poppy seeds made into a thick, smooth paste
• 1 teaspoon red chili powder
• 10 raisins
• 4 tablespoons canola oil
• Sugar
• Salt

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Preparation

• Heat canola oil in a pan and sear the whole chicken breasts till they get a nice brown color on both sides.
• Remove with a slotted spoon and when the chicken is cool enough for you to handle, cut them into bite-size pieces.
• If you are using chicken which is already cut, skip this step. In the same pan, sauté the chopped onions, with 3-4 slit green chilies, and the raisins.
• Once the onions have turned light brown, toss the chicken pieces in and sauté them further; tops five more minutes.
• Add the kaju-posto paste and the remaining green chilies and give it a good mix. Then add the ginger-garlic paste, tomato paste, red chili powder, sugar and salt.
• Cook this on low-medium heat, covered all the time for five more minutes. Add one cup water when the raw spices get cooked.
• Cover and cook till the chicken gets tender and the extra liquid dries up. The sauce should be clinging to the chicken pieces. Do not pressure cook, please.