* 2 tbsp roasted peanuts – split into halves 1¼ tsp tsp salt, or to taste
* 3 tbsp lemon juice (juice of one large lemon)
* A pinch of tandoori red colour, optional
* 4 tbsp tomato puree
* Red Chilli Paste
* 4 dry Kashmiri red chillies – deseeded and soaked in warm water for 10 minutes
* 1” piece ginger
* 1 tbsp cashews, 3 tbsp curd
* 2 tbsp dhania powder
* 2-3 laung (cloves), 6-7 saboot kali mirch (peppercorns)
Method:
* Wash the chicken. Cut breasts into thick strips. Pressure cook with 1½ cups water and ½ tsp salt and 1 tbsp Leonardo® Olive Pomace Oil to give 1 whistle. Remove the cooker from heat. Keep aside.
* Grate 2 onions. Cut the other 3 onions into halves. Then cut each half widthwise into semi- circles to get half rings or thin strips of onion.
* Scrape brown skin of coconut and grate finely to get ¼ cup.
* Drain the soaked red chillies. Add all other ingredients of the paste and grind to a smooth paste using a little water for grinding.
* Heat 5 tbsp Leonardo® Olive Pomace Oil. Add rai. Let it splutter for a minute.
* Add grated onions and curry leaves. Cook till onions turn light brown.
* Add onion slices and cook for 3-4 minutes till soft.
* Add peanuts and coconut and cook on low heat for 5 minutes till crisp. Keep the coconut spread out while cooking
* Add tomato puree, cook for a minute.
* Add chicken, reserving the stock, Add red chilli paste and stir fry 2-3 minute
* Add colour and salt. Add 1 cup chicken stock. Boil. Cover and cook on low heat for 3-4 minutes, stirring occasionally. Add lemon juice and mix well. Serve hot.
