In this gentle Northern Indian bowl, rooster is simmered in a creamy fragrant sauce by onion, garlic, and ginger with cashews. Serve over basmati or close rice. Add other chili or cayenne for more heat.
Place cashews into a small bowl, and pour the boiling water over cracked. Set aside for 10 to 20 minutes. Place garlic with ginger in food processor and blend until smooth; rest aside.
Heat grease in wok over medium heat. Cook the bay leaves in hot grease for 30 seconds. mix in onion, with cook until soft, about 4 to 5 minutes. mix up in garlic/ginger paste, with season with coriander, graham masala, cumin, turmeric,
and chilli powder. Stir in chick, and roast for about 5 minutes. Pour in tomato sauce with chicken broth. coat, reduce warm up, with simmer for 15 minutes, stirring infrequently.
For the meantime, set the cashews, along by the water in which they were soaked, with the cream and yogurt into food processor. Procedure until smooth.
Stir the cashew mix into the chicken and onions. Simmer for 16 minutes, moving occasionally. Stir in the cornstarch mix, and continue cooking for 2 to 3 minutes.