Pentagon chicken (serves 6)

Ingredients

• Red chilly powder 3 tbsp
• Coriander powder 2 tsp
• Turmeric ¼ tsp
• Ground Pepper 1 tsp
• Chaat masala 1 tsp
• Lemon juice 1 tsp
• Egg 1 no
• Curd 2 tsp
• Salt as needed
• Onions 2 nos, sliced
• Green chilly 4 nos, chopped
• Cashew 8-10 nos
• Ginger garlic paste 1 tsp
• Tomato sauce 3 tsp
• Red chilly powder 1 tsp
• Garam masala 1/2 tsp
• Oil 3-4 TBSP

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Preparation

• In a mixing bowl, make a marinade of all the above ingredients, add the cleaned and washed chicken pieces, mix well and marinate for 30 mnts at room temperature.
• In a deep bottomed wok, add the entire oil and when hot enough layer the chicken pieces evenly and close with a lid. Let the chicken gets cooked and fetch a reddish brown color.
• Turn the chicken in between for an even browning on all sides. This will take around 20-30 minutes. Drain the fried chicken and set aside.
• At medium to high heat, in the same oil, add the onions and sauté till golden brown. Next add in the green chillies, ginger garlic paste and sauté till raw smell goes off.
  
• Add the cashew nuts and sauté for a few more minutes. Add the red chilly powder, salt and garam masala. Mix well with onions and add the tomato sauce.
• Cook for 2 more minutes and add the chicken pieces, mix well to combine. Close the wok with a lid and allow the chicken to absorb the gravy in a medium flame for about 10 -15 mnts. Open and give a final mix. Serve hot with fried rice, chappathi.

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