Marinate the chicken drumsticks (skin removed) in turmeric powder, chilli powder, ginger garlic paste and salt. Let it rest for 30 minutes.
Puree the tomato.
Soak the cashew in water for 15 minutes. Drain and blend the cashew with just enough water to form a smooth paste.
Heat oil in a pan and salute the shallots till it wilts. Add 1/4 tsp turmeric powder and once this is cooked, add the marinated chicken drumsticks. Give this a good mix before adding the tomato puree.
Let this cook covered until done. Uncover and let the gravy run dry on high flame.
Add cashew paste and give it a good mix. Let this cook for 2-3 minutes on medium flame before turning off and garish with coarsely ground cashew.
By Ria Samuel