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Murghi ma Kaju (Chicken with Cashew Nuts - Parsi Style)
(5 Litre pressure cooker)

Serves: 10	Pressure Cooking Time 5 minutes
10 g ginger  15 flakes garlic  1 ½ kg chicken pieces  10 whole dry red kashmiri chillies soaked in ½ cup hot water for 15 minutes, water drained and reserved 1 tsp cumin seeds  ½ cup cashew nuts broken into pieces 1 ½ cups water  ½ cup vegetable oil  2 medium (200 g) onions sliced 4 tsp salt  3 tbsp tomato ketchup  1 tsp sugar
Method
1 Grind ginger and garlic into a paste. Rub chicken with ground paste. Keep aside for 1 hour. 2 Grind chillies and cumin seeds into a paste, adding from time to time a little water (½ cup) in which chillies were soaked. 3 Grind cashew nuts into a paste, adding a little water (½ cup) from time to time. 4 Heat oil in cooker for about 3 minutes. Add onions and fry till golden brown. Add chilli paste. Stir fry for about 3 minutes. Add chicken. Stir fry for about 10 minutes. Add salt and remaining water (1 cup). Stir. 5 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes. 6 Remove cooker from heat. Allow to cool naturally. 7 Open cooker. 8 Place cooker on high heat. Add cashew nut paste, tomato ketchup and sugar. Cook till gravy thickens (approximately 2 minutes), stirring constantly. Serve hot.