Ingredients of Chicken Rajwaadha
How to make Chicken Rajwaadha
Wash the chicken with fresh water and pat dry with a kitchen cloth. Cut the chicken into small pieces. Grind the ginger and onion in a blender jar and then press the mixture and add its juice to the chicken pieces. Add salt to this. Mix well and keep it in the refrigerator for 30 minutes. Take another bowl, add water and soak all the cashews in this bowl and keep aside.
Take a kadhai, add green cardamom, black cardamom, cloves, mace, bay leaves, cinnamon, coriander seeds, black pepper and roast them for 3-4 minutes. Remove from the flame and let them cool down. After this, put them in a blender and add ginger and garlic to it and blend them to a fine paste.
Add the tomatoes in a blender jar and grind them to form a paste. Chop the remaining onion. In the same kadhai, add ghee and place it on medium flame. Once the ghee melts, add the chopped onions and caramelize them for 5 minutes and then add the paste. Now, let it cook.
Once the ghee separates, add the chicken piece to the kadhai and then add turmeric, red chilli powder and bhuna masala to this. After 5 minutes, add the tomato paste in chicken. Cook on medium flame till the chicken pieces turn tender. Add a little water if the bottom of the kadhai starts burning.
Take a blender and add soaked cashew nuts and grind them. Add water to make a fine paste. Then, add this paste to the chicken pieces and cook it for 5 minutes. Add salt to taste and cook for 2 more minutes.
Take cherry tomatoes, cut them into two halves and roast them for 2 minutes in a pan. Slice the green chilli in two halves and then garnish the chicken with roasted tomatoes and green chili. Serve hot and enjoy it with rice or chappati.