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Chicken Chalna/Chicken in nuts gravy

If You are looking for a side dish to pair up with Biryani or Pulao dishes I have one dish for you - Chicken Chalna.
Chicken Chalna is a famous dish in Tamilnadu and I came across this dish online while browsing for something else. I added my own little twists to make it match my taste buds but in a good way though :)..
This dish is not too spicy yet not too mild...not too thick yet not too thin but carry perfect consistency and taste to go well with Biryani or any spicy rice dishes. Give it a try....

Ingredients

1 lb Chicken (with bones)
1 big Onion chopped fine(around 1 1/2 to 2 cups of chopped onion)
1 Tomato chopped fine(around 3/4 cup chopped tomato)
2 Green chilies slit lengthwise
1 1/2 tbsp Ginger garlic paste
1 tsp Red chilli powder(per spice level)
2 tbsp thick Yogurt
1 tsp Garam masala
1 tbsp Oil
Salt per taste

For Paste

6 Cashew nuts
4 tbsp grated coconut powder
2 tbsp peanuts(Verusenaga gullu) dry roasted and peeled
1 tbsp cumin seeds
1 1/2 tbsp coriander seeds
5 red chillies
1 tsp Fennel seeds
1 tsp black pepper

For Tempering

2 cloves
1 Green cardamom
1 small piece of Cinnamon
1/2 tsp Cumin seeds
1/2 tsp Shai Jeera
1/4 tsp turmeric 

For Garnish

Coriander leaves to garnish

Method

Dry roast all the paste ingredients except for coconut powder and pepper powder. Let them cool and grind all the paste ingredients to a smooth paste and set aside.
Heat oil in a pressure cooker pan. Add in the tempering and let them splutter. Now add in the green chilies, chopped onions and salt. Fry till the onions are translucent and light golden in color. Add in the ginger garlic paste and fry for a minute or two. Now add in the chicken pieces and give it a good stir. Let the chicken cook for 5 to 8 minutes till the chicken turn white on the outside. Now add red chilli powder and chopped tomato. Let it cook for 5 minutes.
Add in the Yogurt and ground paste. Add a small cup(electric rice cooker cup) of water. Let the water come to a boil. Check and adjust the seasonings. Add in another 1 1/2 to 2 cups of water and close the lid. Once the pressure comes out place the whistle and let it cook until 3 to 4 whistles. Turn off the heat and let the pressure cooker rest.
Once the pressure is out, open the lid and place the pan on heat. Let the gravy come to a boil. Now add in the Garam masala powder and coriander leaves. Give it a good stir and let it cook for 2 to 3 minutes. Turn off the heat.
This dish goes well with any rice items like biryani and Pulao or Roti items like Chapati or Paratha.

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