Chicken Sekhwa

This recipe is the continuation of my Chicken tikka recipe. 'Chicken Sekhwa' is a nepalese dish and tastes amazing. Well, having tasted it more than 50 times I decided it is time for me to try this at home. I have decided to split the recipe in to two parts, so that it is easy to understand. In this part I will show the procedure for making the gravy. You can find the recipe for the Chicken tikka here.

Ingredients:

Cinnamon stick - 1/2 inch
Bay leaf - 1
cloves - 5
Cardamom pods - 3
Ginger garlic paste - 1 tbsp
Onions - 4 
Green chillies - 4 
Oil - 3 to 4 tbsp
Concentrated tomato puree - 2 tbsp
Canned tomato puree - 500 gms
Salt - to taste
Sugar - 1 tsp
Chilli powder - to taste
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Coconut powder - 3 tbsp
Almond powder - 3 tbsp
Fresh cream - 200 gms
Garam masala - 1/2 tsp
Fresh coriander leaves - 1/2 bunch

Preparation:

1. Heat oil in a pan. Add cinnamon stick, bay leaf, cloves and cardamom pods and let them cook for a min.
2. Add ginger-garlic paste and fry it for few mins. Add onions and green chillies and saute them till they turn in to golden brown.
3. Blend the above mixture in to a smooth paste. Add this paste in to a hot pan and let it cook till the oil is separated. 
4. Add concentrated tomato puree and canned tomato puree and cook till the oil is separated.
5. Add salt, sugar and chilli powder and mix and let it cook for some more time.
6. Add coriander powder, cumin powder and cook for some more time. 
7. Add coconut powder and almond powder and cook for 2 mins. 
8. Add in the fresh cream and let it cook for 3 to 5 mins. Add garam masala and mix well. 
9. Add in the Chicken tikka pieces and cook for 3 to 5 mins. Garnish with fresh coriander leaves.

Enjoy with some hot rice!!! 

Note: Almond powder can be replaced with cashew nut powder. Add little bit of lime juice if you want a  slight refreshing taste.