Source: Sarina Pushkarnah, Chef, Tandoori Restaurant

Ingredients: 1 Kilo Chicken 4-5 medium onions, chopped (2 cups) 4 medium tomatoes, chopped (2 cups) 2 Tbsp. Cilantro Leaves, chopped 6 Tbsp. Oil 1 Tbsp. Ginger Puree 1 Tbsp. Garlic Puree 4 Tbsp. Cashew Puree 2-3 Cups Water Masala Spice Mixture: 4 Cinnamon Sticks 8 Green Cardamom Pods 6 Cloves 1 Tsp. Turmeric 1 Tsp. Cumin 1 Tsp. Red Chili Powder 1 Tsp. Garam Masala Powder 4 Bay Leaves Pinch of Salt

Preparation:
1. Clean Chicken and remove the skin. Cut into 8-10 pieces.
2. Heat oil in a deep skillet; add cinnamon, bay leaves, cardamom and cloves. Stir for a minute.
3. Add the onion and sauté until golden. Add the ginger, garlic and sauté for another 2-3 minutes.
4. Add the chopped tomatoes. Stir until the tomatoes soften.
5. Add turmeric, cumin, red chili, garam masala, and salt. Stir well until the spices and the oil separate (if the mixture is not stirred well, the spices will float).
6. Add the chicken pieces. Cook on high heat for 10 minutes.
7. Add the cashew nuts, which will add a nice texture to the mixture. Continue cooking for 5 minutes.
8. Depending on how thick you want the sauce to be, add water and continue cooking for another 10-15 minutes.

Serving Suggestions: Sprinkle with fresh coriander leaves. Serve over Basmati rice.

Tandoori Restaurants:
2 Habarzel Street, Ramat Ha'chayal, Tel Aviv, 03/649-5818
2 Zamenhoff Street, Tel Aviv, 03/629-6185
32 Maskit Street, Hezilya Pituach, 09/954-6702
Laguna Hotel, Eilat, 08/6333-879
Kohinoor, Crowne Plaza, Givat Ram, Jerusalem, 02/658-8867

Section: Restaurants and Chefs, Main Courses