Olive tawa masala with chicken

recipes-olives from spain
  • 15 pc (50 g) Black OLIVES FROM SPAIN
  • 240 g Chicken boneless (chunks)
  • 100 gr Cashew nuts
  • 100 gr Curd
  • 1 pcs Capsicum
  • 1 pc Onion
  • 2 pc Tomato
  • 1 inch Ginger
  • 3 tbsp Ginger-garlic paste
  • 3 tbsp Garam masala
  • 1 tbsp Red chilli powder
  • 4 pcs garlic cloves
  • Salt to taste
  • 4 pc Fresh coriander
  • 30 ml Olive oil
Preparation time:
30 minutes
2-3 portions
Level of difficulty:
  • For the gravy: mix 4 coarsely chopped onions, cashew nuts, garlic cloves, 1 inch ginger in a mixer. Blend the gravy ingredients to a curry paste with one glass of water and then in a saucepan boil for 12-15 minutes.
  • While the gravy is boiling, mix in a big bowl: 6 tablespoon yoghurt (dahi/curd), 2 tablespoon of ginger garlic paste, 1/2 teaspoon red chilli paste, 1 teaspoon of garam masala powder and salt to taste. Add pieces of chicken, 1 diced tomato and 1 diced capsicum in marinade and leave for half an hour.
  • Heat 15 ml of oil in a pan add the chicken chunks and cook till its half done. Keep it aside.
  • In the same pan add 15 ml of olive oil. Add one chopped onion and sauté for a few seconds. Then add 1 tablespoon of ginger garlic paste. Keep stirring until golden brown. Add the chicken and the olives. Let it cook for a few minutes.
  • Finish and garnish with chopped coriander, fried dry red chili and ginger julienne.