Chicken Hyderabadi Lababdar

Base Curry Paste 

1. Heat a wide pan on medium high heat, add vegetable oil

2. When oil is hot, add bay leaf, onions and salt

3. Fry until onions go light golden brown

4. Add ginger and garlic and fry for 1 minute

5. Add tomatoes cook until soft (approx. 5 minutes)

6. Add tomato puree and cashew nuts and simmer for 5 more minutes

7. Cool the mixture down, remove bay leaf and blend into a fine smooth     paste

Hyderabadi Lababdar Curry

1. Heat a cooking pot on medium high, add ghee or vegetable oil

2. When the oil is heating up add ginger paste and garlic paste and sauté     for 45 seconds (until raw odour is gone)

3. Add Relish spice mix and fry for 1 more minute

4. Add the chicken and fry for 5 minutes, turning occasionally

5. Add 100 ml water (if needed)

6. Add the base and cook on medium heat for 10 minutes

7. Check for seasoning and add salt if needed

8. Add single cream, stir, cook for 2 minutes, stir occasionally

9. Sprinkle pinch of garam masala mix and take off the heat

    (recommended - serve with cumin rice and paratha)